Steamed fish from Joyce Chen Cook Book (page 154) by Joyce Chen

  • scallion
  • sea bass
  • Show all ingredients...
  • Serves : 2-5

  • EYB Comments

    Can substitute flounder, butterfish, or perch for sea bass. See recipe for variations.

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

Accompaniments: Vinegar and ginger dipping [sauce]

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

  • Eat Your Books

    Can substitute flounder, butterfish, or perch for sea bass. See recipe for variations.

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