This is good with fish chucks, fish fillets or whole grouper fish. Ingredients 600-800gms Fish ½ teaspoon Salt ½ teaspoon white ground pepper cooking oil for deep frying Corn flour enough to coat the...
(1 votes, average: 5.00 out of 5)
This is the same as basic steam fish, with preserve winter vegetables (冬菜) added. This is good for premium fish mid cut like grouper or threadfin or snapper. Ingredients Fish ( 1 slice of...
(1 votes, average: 4.00 out of 5)
This is my favourite, but apparently high in cholesterol, be warned. Usually the whole fish that you buy may have the sags of roe inside the belly cavity. Some fish monger may sell them...
(0 votes, average: 0.00 out of 5)
This is the same as basic steam fish, with salted vegetables added. This is good for premium fish like grouper, threadfin, pomfret (or commonly misspelled as promfet), where the meat is very tasty. Ingredients...
(1 votes, average: 5.00 out of 5)
Before cooking the daylily, tie a knot in the middle of it. This will prevent the bud from opening and splitting up when cooking, and also give it a more solid center, hence more...
(0 votes, average: 0.00 out of 5)
This is the same as steam fish with shitake mushroom, with daylily and red dates added. This is good for premium fish like grouper, threadfin, pomfret (or commonly misspelled as promfet), where the meat...
(0 votes, average: 0.00 out of 5)
Ingredients 300 grams Fish belly, fish head, fish backbone (after fillet out the flesh), or just fish meat chunks. (Garoupa is good for this) 2 table spoon soya sauce 2 table spoon sesame oil...
(1 votes, average: 5.00 out of 5)
Lifting the minced pork and slapping down in a bowl or plate or chopping board repeatedly before cooking will make the meat more bouncy or springy to the bite when cooked. This is because...
(1 votes, average: 5.00 out of 5)
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