This recipe was updated on 15 Oct 2014. Some instructions
and ingredient quantities were changed, and metric measurements added.
Fish fillets are a great option for steaming since they’re
easy and fast to prepare and cook. In fact the preparation time is longer than
the actual cooking time. My local Asian market happened to have Rockfish
fillets on sale, so they were the choice for this dish, but you can use any
firm white-flesh fish. The recipe is very similar to the previously posted Steamed
Fish (蒸魚, Zing1 Jyu6)
recipe and this version is a good choice if you’re in a hurry and looking for
an easy way to have some fish! Since the cooking time is so short using fish
fillets, the Chinese broccoli is cooked together with the fish.
Enjoy!
