Originally Posted by mudbug
how about some ideas for steaming fish (prep, herbs, etc)? I keep meaning to try that with my bamboo steamer and then remember that I have no clue what to do first.
Chinese often steam whole fish (head on bones in)
They place the fish on an appropriate sized dish and
put some scallions, oil, soy sauce etc over the fish,
the dish is suspended over boiling water in a large wok (they sell
a steel 'stand' for suspending the dish - a coffee cup or two could
substitute) - wok is covered, fish is steamed till it flakes.
I've made trout, sea bass and flounder using this method - worked fine.