Skip to main content New<> this month
Get the Allrecipes magazine
Chinese-Style Steamed Fish
Reviews:
October 29, 2003

Used my electric wok with the steamer rack. Placed ingredients in a round cake pan, leaving enough room around the perimiter to allow the steam to circulate. Makes a good amount of its own juice when cooking - delicious. The sauce is thin like a broth, so serve with plenty of rice or noodles. I grated the ginger root instead of sliced it, used about 1T or so. May want to add some more cabbage if there is room in the pan. Easy clean up, healthy too!

  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars