Clear-steamed sea bass (Qing zheng xian yu) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 132) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krista_jo on October 16, 2016

    Quite subtle. Harder than it looks to attractively arrange the ingredients on top (and keep in mind the ham will shrink when heated).

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