Photo of Cantonese Style Steamed Ling Cod

30 Jun

Charlie liked the recipe so much that he made it for dinner again after I had first made it. Here’s a photo of how his dish turned out.

*The focus is on the greens so it’s hard to see the fish but the meat was very tender and fresh (not fishy).

We omitted the salt from the sauce this time (instead, only sprinkled salt on the fish before steaming) and it was better although it can go either way.

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