Dave Chang's Steamed Ginger-Scallion Fish
This classic Cantonese dish proves that less is often more. Dave's version does away with steamers and water baths for a simple preparation that brings out the fish's delicate natural flavor. Finish it with a hit of hot peanut oil, which lightly fries and brings out the fragrance of the ginger and scallions.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.