Recipe courtesy of Ming Tsai
Episode: Chinese Banquet
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25 min
15 min
10 min



Score the skin on the fish. Place some ginger and scallions inside the cavity, the rest on the skin. Put fish in a steamer lined with cabbage leaves. Steam for 10 minutes, or until the fish is fully cooked. Pour 1 to 2 tablespoons of soy sauce over fish, followed by hot peanut oil.

OTHER STUFF: Warm Shaoxing to drink Mao Tai to drink Red and white wine Jasmine tea

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