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Narrow Results You've Selected: Spring Fish Chinese Main Course Remove all Source Saveur (3) Kitchen Unplugged (1) Difficulty Easy (4) Technique Fry (2) Steam (2) Stir-Fry (1) Topic Recipe (4) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Main Course"; var omni_prop8 = "Season:Spring,Main Ingredient:Fish,Cuisine:Chinese,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 04/17/2008 Chinese Steamed Fish with Scallions This simple and delicious recipe comes from a cooking school in Beijing. Issue #111 03/01/2007 Red-Cooked Fish (Hong Shao Yu) A typical red-cooked dish requires a long period of simmering to harmonize the flavors, but most red-cooked seafood gets a more streamlined treatment. Issue #100 03/23/2007 Steamed Sea Bass The use of the whole fish in this Cantonese-inspired dish makes for an impressive presentation. Issue #6 05/08/2010 Chinese Lemon Fish This light, flaky fish from Chinese-born, Barcelona-living Gattina is delicious when freshly made, but utterly fabulous as a buffet dish at room temperature the next day. Continue... Does Not Apply Source: Kitchen Unplugged

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