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Thirty years ago, armed with a Chinese cleaver and a rice cooker, I arrived at the “land of opportunity” in search of my American dream. But I had no clue how to cook!  My best friend, Nan, who had immigrated years before, came to my rescue. She said, “Steamed fish is easy. Topped with scallions, ginger, and delicious sizzling sauce. Quick, healthy, and easy!” And it was the perfect fool-proof recipe for a cooking newbie.

As time went on, I learned that this recipe is a traditional and still-popular method in which the Cantonese cook fish.  The recipe below adds a couple more bells and whistles to the recipe I made thirty years back, however it is still just as authentic and fail-proof – you just can not go wrong. Don’t worry if the fish breaks apart as you transfer it to a serving dish — it’s happened to me for years! It still tastes just as good. If you’re all about presentation, here is a tip: just choose a serving plate that can also be used for steaming 🙂

Handy Plate Gripper (added on 3/14/16)

The first question I always get when my friends watch the recipe video above is, “Where did you get the plate gripper?” I don’t blame them – I was lucky to find one so effective. With a plate gripper, you can turn any pot into a steamer. Just boil water in a pot large enough to hold your plate and use this gripper to get the plate in and out quickly with ease. My mother had one at Taiwan, but  I could not find it any where in the States until one day I ran across it at Amazon.
If you are interested in it, here is the link for the one that I purchased, but you can easily find other competitors — just search the keywords such as plate gripper or bowl clip.

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