It was actually so easy. I don’t even own a steamer. Definitely would make again.
It LOOKS good but I never try or order dishes like this with a whole fish, because I have no idea how to attack it.
Then just press the button under the plate. It’ll turn towards you and start singing.
Once the course begins a small UI pops up asking if you’d like to attack, use a special or select an item from your inventory.
After you finish the meal, a victory jingle is played.
In my fish eating experience, the main bones come from a spine that run through the fish from head to tail with bones shooting vertically (up and down) from the spine. Then there are two extra rows of bones, one row at the top coming down towards the middle and another row at the bottom coming up towards the middle.
So the angle of attack is usually to use chopsticks to break off the meat starting from the center towards either the top or bottom. Keep going until you have all of the meat on one side. Then flip and repeat with the other side.
This cooking method should also work with fillet though so if you are not used to eating fish with bones, you can just make it with fillet.
And if the fish is tender enough (why I love steamed fish), you can use a spoon or chopsticks and sort of slide the meat chunks off the bones. 😊
To attack you either start with the meat behind the head and above the side bones ot the meat in the tail.
GL.
Adopt a neutral stance and try to land an upper-cut when the fish isn’t paying attention.
I adore steamed fish done this way. Well done! It looks amazing.
Looks exactly like how my parents make it, this was like my favourite dish growing up.
What’s going on in that sauce? Is it just the steamed drippings or was it given extra flavor?
No. After steaming, the “steam water” was drained. Then a sauce was prepared by cooking ginger and scallions in oil for a few minutes. A little bit of soy sauce, water, sugar and salt was added. Once the sugar is dissolved, the sauce is removed from heat and then poured over the fish. Finally, the dish is topped with extra scallions.
Assuming this is cantonese style steamed fish, its a soy sauce based sauce for extra flavor. The way I usually do it is to pour some soy sauce over the fish, layer fresh aromatics (green onion, garlic, ginger, cilantro) on the fish then heat up some oil to smoking and pour over the aromatics to release the fat soluble flavors and lightly toast some of the fresh aromatics
