?Steamed? Sea Bass, Cantonese Style

As featured in Bay Area Bites, July 15, 2009.
I use “steamed” in quotes because this dish forgoes the traditional method of steaming in a covered wok in favor of a more contemporary technique: the microwave.
Before you shun me, just try it.
The fish ends up steaming in its own juices, and soaks up all the great [...]


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