Chinese Steamed Fish

Here is an awesome recipe that I make probably at least once a week. It is really fast and easy and it turns out delicious. Some people say that the absolute best way to eat a fish is steamed. I agree. The fish turns out so tender and light.

In Brazil, I use a fish called Namorado which means “boyfriend” in Portuguese. In the US, I usually use sea bass which is about the same size as namorado and also the same white flakey meat. Chinese style fish almost always includes the head and the tail. You can also do the same recipe with fish filets but you just need to steam it a little less time.

After it is done, just served it with steamed rice and it is ready to go. Here’s a quick tip. One of the absolute best parts of the fish is the cheek which is right behind the gill. Enjoy.

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