Saturday, June 1, 2013

Ode to Cantonese Style Steamed Sea Bass

Spring onion, ginger, garlic. The Holy Trinity of Chinese ingredients. When these powers combine it's a flavour bomb with fast fists and high kicks. 

Add shitake mushrooms to spring onion and ginger for a woody hit to the classically fresh Cantonese Style Steamed Sea Bass.

Add chilli, dried shrimp, dark & light soy, sugar, sesame oil and vinegar to aubergines.

Steamed greens, steamed white rice. I like my Saturday nights in.

No comments: