and place the dish holding the fish on the rack. Put the lid on the wok and as soon as you can see a lot of steam coming out from under the lid, lower the heat and start timing: cook the fish over ...

It's one of our best loved takeaways - and in the first of our new series, we will be showing you how easy it is to make Chinese food. On the menu today is steamed salmon teriyaki with wok-fried ...

By Ching-He Huang Celebrate Lunar New Year with steamed sea bass, wok-fried bacon lardons ... The Mandarin word for ‘fish’ (Yu) is a homonym for ‘abundance’ (Yu), so a whole fish is ...

Place the fish on a heatproof plate and scatter evenly with the ginger, orange zest and lemon zest. Set up a steamer or put a rack into a wok or deep pan that has a tight fitting lid. Fill with ...

Occasionally check the water in the bottom of the wok (or steamer), and add more boiling water, if necessary. When the dumplings are cooked, put a dab of flying fish roe (if using) on each one ...

spoon the amok into a heatproof dish and place in a steamer for about 10 minutes, or until the fish is cooked through and the amok has set. For the morning glory, heat the oil in a large wok, add ...

5. Shake of the excess flour gently; repeat the coating process with the second fish. Cover and keep in the fridge for 10 to 15 minutes to allow the coating to set. 6. Heat up the oil in a wok until ...

Set fish aside for at least 10 minutes. Meanwhile, prepare a large steamer basket by lining it with parchment paper. Place steamer in a wide pot filled with 1-2 inches of water. (The liquid should ...