CantoneseStyle

Fish is fresh and plentiful here in Seattle, and my family and I eat a lot of it at home. But the common complaints — it’s difficult to cook well (especially when distracted by an active household), it’s messy to handle, it can leave the house smelling for days — all ring true, even for someone who has cooked professionally for years. Steaming fish, as in the classic Cantonese dish 清蒸鱼, whole steamed fish, neatly solves these problems. When I […]