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Chinese-Style Steamed Fish
Reviews:
September 05, 2003

This recipe is as it says: easy to prepare and hard to mess up. I used this on a Japanese bass and it turned out perfectly. I was a little more generous with the soy sauce than the recipe called for and spread the ginger throughout the fish -- inside and out. One additional tip: make 1" vertical slices along the length of the fish (both sides) to allow the flavor to really get into the fish. Definitely making this again!

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