Comments on: “Steamed” Sea Bass, Cantonese Style

By: Stephanie Im

Stephanie Im — Tue, 21 Jul 2009 20:34:59 +0000

Amy: thanks for sharing! moms are so full of great tips :)

By: Amy

Amy — Tue, 21 Jul 2009 19:45:10 +0000

my mom taught me microwave-cooking for fish – she made it on her visit and it is so simple, but i keep forgetting since i always just reheat and not ever really ‘cook’ with the microwave.

the trick is, according to her, pour out any ‘juice’ when your fish is done, when you take it out of the microwave. Most often, the juice is what smells really fishy, and might trigger the seafood-smells-fishy instincts from people that aren’t used to having seafood a lot at home.

By: Stephanie Im

Stephanie Im — Tue, 21 Jul 2009 19:24:14 +0000

Dave: You can check for doneness with a fork if the meat flakes off easily.

You can use a covered dish, but I find that plastic wrap works really well for holding in all the moisture.

enjoy!

By: Dave Ching

Dave Ching — Tue, 21 Jul 2009 03:58:57 +0000

Microwaves vary in power. What do you look for to tell if the fish is not quite done? over-cooked? or just right?

I assume the plastic wrap holds the juices inside. Can I use a covered dish or bowl to achieve the same effect? or is the tightness of plastic wrap required to get the right cooking environment?

Thank you for the great recipe!

By: Stephanie Im

Stephanie Im — Thu, 16 Jul 2009 17:38:40 +0000

DianeIf you have a steamer, you can cook it in that for about 15 minutes. Or, my mom’s traditional steaming method has always been to place a steaming rack in a large wok, place the fish on a dish on top of the rack, cover and steam over boiling water for about 15 min.

By: Diane

Diane — Thu, 16 Jul 2009 02:51:08 +0000

Not everyone HAS a microwave – I’ve never owned one. Alternate directions for traditional methods would be nice.