Fisherman caught a good size wrasse, pinkish skin, body a bit like groupa with fine flesh. From experience, it needs to go with a sauce.
I decided to cook it with scallion, soy sauce, rice wine and olive oil, like Cantonese style. Instead of steaming, I wrapped the baking dish with foil and baked at 200˚C for 25 minutes. The fish is steam baked without extra steam water inside.
No comments:
Post a Comment