Steamed sea bass with ginger
Whole fillet steamed over ginger, finished with smoking hot oil and spring onion.
Chinese — the wok does most of the work already. Stir-fries, red-braised pork and steamed fish stand up without the rice bowl; the cornflour in the sauce is the one habit worth changing.
7 recipes, free to read.
Whole fillet steamed over ginger, finished with smoking hot oil and spring onion.
Prawns and softly scrambled egg tossed together with spring onion.
Egg beaten with warm stock and steamed until barely set. Silky, plain, good.
Cucumber bashed flat so it drinks the dressing, with garlic and chilli oil.
Hot wok, thin beef, hard broccoli. No cornflour, so the sauce stays loose.
Beaten egg stirred into simmering stock in ribbons. Ten minutes, one pan.
Pork belly braised long in soy, ginger and star anise until it collapses.
More Chinese is being written.
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