Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
14 minutes ago, KennethT said:Do you make any kind of sauce for the fish? I find that aromatics laying on top (or even stuffed inside) don't really impart that much flavor to the item being steamed.
No sauce. Steamed fish isn't normally served with a sauce, here. The flesh is definitely scented by the aromatics and was also rather spicy from the chillis and ginger, but the delicate taste of the fish shone through.
1 minute ago, KennethT said:Do you make any kind of sauce for the fish? I find that aromatics laying on top (or even stuffed inside) don't really impart that much flavor to the item being steamed.
No sauce. It isn't normally served with a sauce, here. The flesh is definitely scented by the aromatics and was also rather spicy from the chillis and ginger, but the delicate taste of the fish shone through.
