Chinese Steamed Fish with Scallions

Chinese Steamed Fish with Scallions

Chunyi Zhou, a cooking-school instructor in Beijing (see Cultural Evolution) shared this recipe with SAVEUR editor Georgia Freedman during her recent trip to China. See the recipe for Chinese Steamed Fish with Scallions »Josh Wand

Chunyi Zhou, a cooking-school instructor in Beijing (see Cultural Evolution) shared this recipe with SAVEUR editor Georgia Freedman during her recent trip to China. While we love the simple sweetness of black sea bass, any whole firm-fleshed white fish that fits in a stackable Chinese bamboo steamer will work just as well. A word of caution, though: make sure your steamer is approximately half an inch wider in diameter than the plate of fish; this helps the fish cook properly and ensures safe removal of the plate when the process is finished.