RecipeMuncher

Got to try this after watching an episode of Martin Yan on public television. His theory of placing the fish this way during steaming comes from the fact that steam is uniformly distributed throughout the fish, compared to the usual way where the fish lies flat on the plate when steaming, in which one side (side touching the plate) cooks at a different rate than the other side (side facing up). What do you think? Steamed Whole Seabass Ginger, green onions, tomatoes and mushrooms + one “l (...)