Authentic Chinese Steamed Fish Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 25, 2009
mouth watering! yummy...
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Reviewed: Nov. 8, 2009
The recipe was terrific. The key is to be careful not to burn the ginger and scallions. You should heat the vegetable oil first and then add the ginger and scallions for only 30 seconds to a minute. You will see the ginger bubble and the scallion will become bright green. Smell the aroma. If you can smell it, then turn it off. If you don't, then the ginger and scallion will burn shortly thereafter.
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Reviewed: Feb. 19, 2010
4 stars for me because it was an easy prep. I used a whole tilapia and it was awesome. I would add some ginger and scallions in the cavity of the fish to make the flavor really seep inside. Will certainly be making this again.
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Cooking Level: Intermediate

Living In: Roxbury Township, New Jersey, USA

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Reviewed: May 3, 2010
We've never had rockfish before and I'm not sure I'll have it again. The smell of the fish is intense and leaves quite a linger in the house. The recipe or treatment of the rockfish was quite good (no changes) but I'll use this with another less intense smelling fish like tilapia or red snapper.
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Cooking Level: Intermediate

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Reviewed: Apr. 12, 2011
My mother has taught me loosely the same recipe. Other white fishes that are not too rough can definitely be substituted. Be sure not to lift the lid as suggested.
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Cooking Level: Expert

Living In: Boston, Massachusetts, USA
Reviewed: Jul. 28, 2014
Simple, easy to make, light and tasty. Will definitely make it again!
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Cooking Level: Intermediate

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