Steaming

Fish and seafood that steam best, from soft fillets to whole fish: Balai threadfin, cod, red and emperor red snapper, red and black grouper, Chinese and golden pomfret, sea bass and flower grouper. For Chinese style steaming, lay ginger on the fish, steam until the flesh separates easily with a fork, then finish with light soy sauce, spring onion and hot oil. Our fillet comparison shows which fish suits which dish.