This Cantonese steamed fish is a traditional and simple dish that's often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. But it’s also a dish that can be found on a lot of home dinner tables. That’s when you know it’s not just easy, it’s good.
Steve really liked it a lot. Go easy on cilantro and more sugar needed. tawaniese soy sauce 8 tbsp water tsp sugar, 4 green onion julienne 1 thumb size ginger 4 tbsp oil. 3 basa fillet steamed with lemon slices. Cantonese Steamed Fish