Let’s learn how to make Chinese steamed fish with chef Luo from Radiance Fine Asian Cuisine in New York City. https://www.facebook.com/cicili Chef Luo is truly one of best Chinese chefs here in NY. Chef Luo has over 30 years of experience. He was 2011 Gold Winner in Cantonese Cuisine category at the world’s most prestigious International Chinese Culinary Competition, held annually in Time Sq. Authenticity is one of the competition’s major judging criteria.
1 whole grey sole fish
1 glove of garlic, sliced
1 piece of fresh ginger, sliced
2 piece of scallion, sliced
1/8 cup of cilantro, sliced
1/2 cup of vegetable oil
5 table spoon of soy sauce
1/2 teaspoon of salt
1/2 teaspoon of pepper
The cooking procedures
1. The sauce: Add 5 table spoons of soy sauce, garlic, partially of the sliced gingers, scallions, and cilantro in a bowl. Put aside.
2. Put two chopsticks diagonally on a steamed plate and put the fish on top of the chopsticks. Add salt, a table spoon of oil, and some ginger. Steam for 9 minutes.
3. Take it out from the steamer and drain the liquid of the fish. Add some pepper, the rest of the scallions, gingers, and cilantros.
4. In a wok, heat up the vegetable oil until hot, pour it on top of the fish, and add the premade sauce.
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More info about Radiance!
Address: 208 E 50th St, New York, NY 10022
Phone: (212) 888-8060