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Gathered
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Luxury chili crisp with dried seafood — noodles, rice, dumplings
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Luxury chili crisp with dried seafood — noodles, rice, dumplings
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
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Get the steamer ready for the fish fillets. Bring water to boil. Add oil to wok. Fry the lemongrass, ginger, and red chilies until fragrant. Add the Hoisin sauce then the sugar. Once the water comes to a boil, pour it over the fish fillets and place in the steamer for 8 minutes. Squeeze the limes. Sprinkle the lime juice, onto the fish fillets. Garnish with coriander leaves. Ready to serve. Serve with white rice. Serve with other dishes.