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Cantonese Steamed Fish
A classic Cantonese steamed sea bass recipe — delicate, aromatic, and true to the style you’d find in Hong Kong seafood restaurants. Sea bass is often celebrated as a light, flaky fish — perfect for steaming, grilling, or baking because its flesh holds together yet melts delicately on the palate. Video link 🐟 Ingredients • 1 whole sea bass (about 600–800 g), cleaned and scaled • 3–4 slices fresh ginger • 2 stalks spring onion (scallions), cut into 2-inch pieces • 2 tbsp ligh
1 day ago
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