Moment of truth – I’ve always been kind of intimidated to cook Asian food! The unique (to me) ingredients, sauces, and techniques scared me away!
Thank goodness for my friend Susan Ng from Susan’s Savour-It. She’s come to my rescue with a series of wonderfully tasty, easy to prepare, and not-intimidating Chinese recipes for the brand new Taste Of The Place cookbook. Thank you, Susan!
This particular recipe is for a super simple, flavor-filled, steamed fish that can be enjoyed as an appetizer or entree. Susan tells me that Cantonese cuisine is not complete without a dish of steamed fish, usually prepared whole and served in an oval dish. Opting to use frozen fish fillets, as she has done in this version, is convenient, just as delicious, and a cinch to prepare with no fish skin and bones to contend with at the table!