Cantonese Steamed Fish | Lemongrass & Ginger Cookbook Giveaways (Closed)

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Cantonese Steamed Fish Recipe | JustOneCookbook.com

Today I’m honored to introduce my favorite new book called Lemongrass & Ginger Cookbook: Vibrant Asian Recipes.  When the cookbook author Leemei Tan contacted me if I was interested to review her cookbook a month ago, I was thrilled with joy to have this wonderful opportunity.  This is not just a review from an ordinary cookbook – it’s now my favorite cookbook.

Leemei Tan is a freelance recipe writer, food stylist and photographer. Born in Malaysia, she is now based in London and travels extensively.  She has been authoring the ever popular and well-known food blog My Cooking Hut since 2007.

I have been following her blog ever since I discovered it last year, and when she mentioned about her new cookbook release a few months ago, I was really happy for her great achievement and I remember telling her how beautiful the book cover design is.

Lemongrass & Ginger Cookbook Vibrant Asian Recipes 1

Thanks to Leemei, home cooks can now easily master the art of preparing delectable Asian cuisine.  From Korean Spicy Seafood Noodle Soup and Japanese Pork Dumplings to Thai Green Papaya Salad and Indian Aubergine Curry, these imaginative recipes will inspire and delight, whether you have in mind a quick weekday meal or a feast for friends and family.

There are 7 chapters in the book that cover more than 100 recipes from all over Asia – Japan & Korea, China, Philippines & Indonesia, Malaysia & Singapore, Thailand, Cambodia & Vietnam and India & Sri Lanka.  You can read more about her cookbook and take a sneak preview of the book here.

After reading her cookbook thoroughly, I had few questions that came to my mind and I wanted to ask her personally, so I interviewed her.

Leemei TanYou have traveled a quite bit all over the world.  Can you name 3 of your favorite dishes from 3 countries you have been to?

This is really tough as I have so many dishes that I love from all the countries that I have been to so far. If I had only 3 favourites, the first one has to be Pho Ga (Chicken Pho) that I had in Ho Chi Minh City. There are many shops and even mobile stalls that can easily be spotted for a good bowl of Pho. I love the light and fragrant chicken soup base. I could eat Pho everyday!

Sushi is another of my favourite. The freshest sushi I have ever had was at one tiny sushi shop at Tsukiji Fish market in Tokyo. Last but not least, a good Bouillabaisse (a traditional Provençal fish stew originates from Marseille, France) is always a must-eat whenever I go to France. The best bouillabaisse experience was at a random brasserie that I walked in near Gare du Nord, Paris.

Can you share with us how much time and effort took you to complete this book?

I had a very tight deadline. I was given only slightly more than 3 months to complete my manuscript and get all the recipes in the book tested. So, I worked more than 8 hours a day in order to keep everything on track. 

What’s your must have kitchen utensil?

Wok – a good wok! I use wok to cook everything! It’s such a versatile piece of kitchen utensil that you can just rely on to stir-fry, deep-fry or even steam.

Can you share with us which recipe in the book reminds you most of your mother’s flavor?

It has to be Cantonese steamed fish. There are many different style of Cantonese steamed fish that one can come out with. But my mom’s signature is the addition of tomato. 

My mom made me prep for dinner for years similar to how your mom trained you.   What advice do you have for someone who has to cook for the first time in their life as the best way to start their culinary journey?

For me, prepping food is really important to make sure that you don’t miss any ingredients. Besides, if you allow more prepping time, then it makes the whole cooking process to run more smoothly. Cooking is an art and it shows one’s personality too. During the cooking process, try not to be shy to taste and adjust the seasonings. Always have confidence when you cook as the more confident you are, the tastier the food is! So, never say that you can’t cook. Everyone can cook!

If you, your family, or your friends love Asian food, but you don’t know which book to buy for trying some Asian dishes, Lemongrass & Ginger will be a great introduction.  It can be purchased at all major bookstores and online stores such as Amazon (US, Canada, UK), Barnes & Noble, Book Depository (US, UK) and etc.

*****

After I was inspired by many of her recipes and placed post-it notes to mark my favorite ones, I decided to cook her mom’s signature dish Cantonese Steamed Fish for my family’s lunch.  Her mom uses a tomato in this recipe which had intrigued me to try this unique recipe.  My family enjoys fish, especially my children, and we always love steamed fish when we go to Chinese restaurants with a large group of friends or family.

Lemongrass & Ginger Cookbook Vibrant Asian Recipes 2

The ingredients are pretty easy to find.  Besides the fresh red snapper, I have everything in my fridge and pantry.  I asked my fishmonger to scale and gut the fish for me so that my cooking time is minimized.

Cantonese Steamed Fish I

Since this recipe uses a whole fish which can be pretty big, you must have proper cooking equipments such as wok and large slightly deep plate that hold the entire fish with sauce.  Make sure your wok has a large lid that covers the entire wok tightly.

Cantonese Steamed Fish II

Since it was Sunday and my kids were at home, they were so excited to see me photographing uncooked fish by the window in the living room.  I usually do photo shooting when my kids are not at home so this suddenly became a huge family event.

When the fish was about to finish cooking, my entire family was in the kitchen.  I had to cook a little longer than the time the recipe suggested as my fish was slightly bigger.  When I opened the lid, everyone said WOW! for my first Cantonese Steamed Fish.  The steamed rice was done cooking just minutes ago and we were waiting for this moment.

My family was supportive about me taking pictures before our lunch, and when I finally brought the fish to the dining table, everyone couldn’t wait to taste this fish.

I put my first piece of fish in my mouth.  Hmmm!!!  I could taste both acidity and sweetness from the tomato in the sauce and the complexity was just wonderful.  I love this sauce so much that I dip the fish in the sauce before I eat it with steamed rice.

Whether you are Asian or not, this dish definitely makes you feel home.  It’s a great choice to serve to guests as it is very inviting and welcoming.  I cooked several side dishes along with this steamed fish and we felt light even after the full meal.  This will become our staple fish recipe from now on.  Now here is the delicious recipe.

Cantonese Steamed Fish III

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Cantonese Steamed Fish
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 1lb 12oz (800g) whole red snapper, sea bream, sea bass or any other white-flesh fish, scaled and gutted by your fishmonger
  • 1 tomato
  • 1 oz (30g) dried mushrooms, such as shiitake, porcini or Chinese mushrooms
  • ½ in (1cm) piece of root ginger
  • 2 green/spring onions
Seasonings
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. oyster sauce
  • 1 Tbsp. sesame oil
  • 2 Tbsp. Shaoxing rice wine
  • Freshly ground black pepper
Instructions
  1. Soak dried mushrooms. Put the dried mushrooms in a bowl. Pour over boiling water to cover and soak 20 to 25 minutes until soft. Strain the liquid into another bowl, if using, squeezing any excess liquid from the mushrooms. Cut off the steams and discard. Slice the mushrooms.
  2. Slice the tomato, cut green onions into matchsticks, and peel ginger and cut into fine matchsticks.
  3. Rinse the fish inside and out under running cold water and pat dry with kitchen paper. Using a sharp knife, make three diagonal slits on both sides of the fish.
  4. Arrange the tomato on the base of a heatproof platter that will fit inside a wok. Lay the fish on top.
  5. Mix together the soy sauce, oyster sauce, sesame oil and rice wine in a small bowl and season with pepper.
  6. Pour the sauce over the fish and sprinkle over the mushrooms and ginger. Cover with saran wrap and leave to marinate in the fridge for about 20 minutes.
  7. Place several round cookie cutters or a wire cooling rack with legs at least 2.5cm/1in tall inside a wok. Leaving a minimum gap of ½in (1 cm) below the steamer, add water to the wok and bring to the boil over a medium-high heat. Below was my creative setting as cookie cutters were too low for my plate to be supported.
  8. Set the heatproof plate with the fish on the rack and steam, covered, for 10 minutes, or until the flesh separates from the bone easily and looks opaque when a fork is inserted.
  9. Keep an eye on the level of the water, adding more boiling water if necessary. Two minutes before the end of cooking, sprinkle over the spring onions. Serve immediately with boiled rice.
Notes
Prep time does not include 45 minutes soaking and marinating time.

Lemongrass & Ginger Cookbook Vibrant Asian Recipes 3

Because I love and enjoy this book so much and I think this book is a perfect gift to anyone who enjoys cooking Asian recipes, I have two (2) copies of Lemongrass & Ginger: Vibrant Asian Recipes to giveaway!

  • This giveaway is WORLDWIDE!
  • The giveaway expires on May 20th 2012, Sunday, 12:00pm PST.
  • Entries that do not meet the entry requirement will not be considered.
  • The winners will be randomly chosen using random.org and announced in the post on Monday 21st.
  • Full disclosure: This giveaway is sponsored by yours truly.

Required Entry: please leave a comment on this post.

Extra Entries:

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  1. lii naeole

    This book sounds wonderful. I am growing lemongrass in my garden and would like to see more of these types of recipes.

    1
  2. Ohh my mum cooks something like this when we can get good steaming fish! My favourite fish for this is cod fish (cutlets since the whole fish is too big!) I think the cod fish has a really nice smooth texture for steaming and its so sweet! Normally we use the red snapper like in this recipe though =]

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  3. Nami, the timing of you sharing this recipe couldn’t have been better…I was planning to make steamed/baked fish and wondering what flavours to use and there I see your lovely post! The book sounds great especially for people like me who don’t dabble much with south-east Asian cuisine :)

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  4. Oh, this is the exact ingredients that I used to steam fish! Delicious and tasty! And sometimes I put in one piece of preserved plums in.

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  5. Heather @ Cookbooks & Pattycakes

    Oh my this really looks like a beautiful cookbook!
    Thanks for the great step-by-step photos, steaming fish is not something I do very often but you’ve made it look so easy, I’ll definitely be trying this soon.
    I like your comments about your family supporting your photo session – my kids are still puzzled by me taking photos of their dinner!

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  6. Eha

    It’s nearly time for bed here Down Under. I very much know what my prayers will say and exactly of what I shall dream :) ! What a tremendously interesting book Leemei Tan has written. Of course we in Australia cannot imagine cooking most days without ‘going Asian’! And steamed fish, which sounds easy but is not necessarily so, is such a favourite in this house. I am learning, as I have often used shiitake but never tomato: another adventure ahead. Methinks ‘Lemiongrass and Ginger’ would have many joyful lessons to impart . . .

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  7. Nami, you are so kind to sponsor one more giveaway! (Maybe I’ll be lucky this time 😉 ) The book cover looks so beautiful I would certainly pick it up if I saw it among hundreds other books in a book shop, but most of all, the content sounds fascinating. I love this steamed fish recipe and I will try making it one day. I have never steamed fish in my life! On your photos this fish looks irresistible!

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  8. A delicious and unique dish to go with an extremely talented chef with a side of your sunny personality makes for one great post my friend 😀

    Cheers
    Choc Chip Uru

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  9. Ira Rodrigues

    oh I could imagine that everyone in the family could not waiting to have this Cantonese steam fish, absolutely looks delicious Nami and your photos are brilliant!
    Leemei really such an Inspirations to me.

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  10. A fabulous recipe and dish! So tasty and refined. I love Leemei’s lovely blog and would really love to win her book.

    Thanks for sharing that interview with us.

    Cheers,

    Rosa

    20
  11. What a fantastic cookbook! And that fish looks so delicious! I love lemon grass!!! I am bookmarking this recipe! Thanks Nami! <3

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  12. ykristen

    Hi Nami, always enjoyed your blog. The cover and the title of the book really captures the essence of asia, hope i win it. Also liked your facebook

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  13. Arlene

    I’ve always loved steamed fish but have never prepared it this way. The book really sounds great! Would love to win it ;).

    ~ am an email subscriber

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  14. Nami, I must agree that the cover of the cookbook is very attractive. What’s more – Lemongrass & Ginger are two of my fave herbs! I’m not a fish lover but hubby & son enjoy eating fish, so I do cook for them a nice fish dish. This steamed fish is mouth-watering!

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  15. The fish looks wonderful! It is especially interesting with the addition of tomatoes. We have a similar steamed fish dish I prepare quite often. I should try this one next time. Great interview as well, Nami!

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  16. Christine T

    Thank you for the giveaway… What a wonderful and beautiful book.

    Two of my favourite – Lemongrass and Ginger… I have it in my pantry all year round

    Regards
    Christine

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  17. Candice

    Hi Nami,

    Thank you for doing this giveaway. I love steamed fish. I’m Cantonese, but I’ve never had steamed fish with tomatoes. I’m intrigued.

    The book sounds wonderful.

    40
  18. I LOVE THIS RECIPE ! It reminded me of my late father, who used to have this type of fish dish at least once a week. Must make this again soon. I’d love to win this cookbook! Lemongrass is a favorite ingredient in many Filipino dishes, too…we call it “tanglad”. Thanks for sharing! Hope I win !

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  19. Liliana Tan

    I like steamed fish very much and this is similar to the way I steam my fish. I Like the sour and sweet taste of the tomato.

    Must be a bunch of delicious recipes in the book…! Hmmm

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  20. 蒸した魚はまだ一度も作った事がありません。
    これは健康的には一番良い作り方ですよね!

    3つの好きな食べ物を選べ!ともし聞かれたら
    う〜〜ん 日本食だと難しい〜〜 美味しいのがあり過ぎて(笑)

    我が家の帰国も近づいているので、美味しい料理を沢山食べてきます〜〜

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  21. Oh I know what I’ll be making for my family soon :) I’d already planned some roasted pork and this sounds like the perfect main to go with it.

    Thanks for the heads-up on that book. Hope I win but if I don’t I still plan to get ahold of it.

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  22. Dear Nami,
    Thanks so much for this great review and the giveaways. I am glad that you and yor family had enjoy this dish! :) I hope you will try out other recipes and love them too 😉

    50
  23. This is a terrific post! First, Leemei and My Cooking Hut are new to me – so thanks for introducing me! Second, the interview was great – good job! Third, really fun to hear of your family’s interest in your photography and recipe prep. Finally, the recipe itself looks terrific – and your pictures certainly do it proud. Great, great post – thanks so much.

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  24. Nami, your photos look straight out of a food magazine or cookbook. The fish simply looks spectacular and one I have to try.

    Congratulations Leemei Tan on a beautiful cookbook! I’ll be checking it out.

    (P.S. Nami, don’t include me in the draw, please:)I’m going to see about a Kindle version for myself.)

    54
  25. What a wonderfully enticing title for this cookbook. Congratulations to Leemei for such a fabulous looking book. Nami couldn’t have done a better job of making this Cantonese Steamed Fish look so incredible. I want this book. I need this book. I need to try this recipe and more. I’m already following you of course, Nami.

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  26. Holly

    I am a subscriber and enjoyed your review of this wonderful cookbook. Thank you for the introduction to it and a chance to win a copy!

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  27. knittednoodles

    When I was living in Minnesota, one of the Cantonese restaurants I enjoyed eating at served steamed walleye on Fridays. It was the best way to eat this fish, which also has a firm white flesh and is usually pan-fried in the Upper Midwest. Here in California local restaurants seem to prefer steamed black bass. It’s also good, but has a fishier smell to it. I miss walleye!

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  28. Kathy

    The fish looks amazing. Your blog is one of my favorites – I am always learning from your recipes and posts.

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  29. I love fish and this is simply beautifully prepared and looking. Lovely interview too. :) I love all the countries listed and was so happy to see Sri Lanka listed. :) Well done!!

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  30. i love your mixture of recipes…and of course as a half japanese-half german, i love especially love your japanese recipes…because just reading them makes me feel home! thank you so much for that! :)

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  31. I “met” Leemei through the Royal Selangor Get your jelly on challenge and have enjoyed her blog since. The book sounds great, and well done to Leemei for completing it on such a tight deadline! The dish sounds and looks fab too Nami! Random.org please pick me! Haha

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  32. leslie

    I love fish,but have shied away from cooking whole fish. I think I’ll try this, though. Thanks for posting the recipe.

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  33. Oh yes, I absolutely raise my hands and feet to say YES to adding tomatoes to steamed fish. I always do that and the steamed fish taste so good! Also all hands and feet to a wok. I use my wok to cook everything including simmering pasta in sauce…..kekeke.

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  34. Nami, you did an amazing job on the review and on making a dish from Leemei’s book..
    Book looks beautiful, and sounds like it’s full of fantastic dishes. I love the interview too!
    Dish that you made look stunning, great presentation, photos and tasty recipe. Thank you for sharing..I would love this book!!!

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  35. Ellen M.

    I’m amazed that you were able to complete this beautiful book in a little over three months – congratulations! Thanks for the chance to win!

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  36. Hellene

    Love your pictures. They gave me the urge to do this dish for dinner tonite. It has been quite a while since i last had a good steam fish. I am glad to stumble into your site and then subscribe to it.

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  37. Helena

    Thanks Nami, your steps by steps pictures made it so simple to follow, but still want to win this cookbook.

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  38. What a beautiful dish, my only problem would be how to eat it :) Your step by step photos always make things attainable and not so difficult. Great give away Nami and nice review too.

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  39. Nami This looks fantastic!!!
    God I love whole fish, and this recipe looks so delicious and yyum…
    I have already subscribed to ur blog n like u on facebook..
    Once again crossing my fingers..LOL

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  40. This looks like a cookbook that needs to be on my bookshelf if this steamed fish is any indication. Love the flavors infused in the fish and I bet the meat, sweet and tender. I smiled imagining how excited your kids were seeing mom in action photographing the fish. :)

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  41. What a beautiful post! Thanks for introduces us to the book and to Leemei Tan. The cookbook and this recipe looks lovely! I’d love to see more.

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  42. Love steamed fish; and this just sounds so good!:-) I feel lucky to be able to enjoy steamed fish for dinner once in every while; or at least once a week, and they just grace my meals to an enjoyable extent!

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  43. Debra Kapellakis

    I am not fond of steamed fish or mushrooms but my family gobbles them up. This sounds perfect for them. I also liked your photo’s very much. The cover of Lemongrass & Ginger Cookbook: Vibrant Asian Recipes is pretty, I agree with you.

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  44. That’s my FAVORITE way to eat fish!!!! It’s been a while since I had it; I always begged my mom to steam the fish like that, and she puts a LOT of ginger, just the way I like it.

    That book is art itself.

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  45. Nami, do you know if I can prepare this with some other white-flesh fish (if you can’t get red snapper)? I’d love to try this when we get fresh fish during summer here. This is such a healthy and interesting way to prepare fish. Also, thanks for introducing this beautiful author and her interesting book and recipes to us. :)

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  46. donna mikasa

    Oh, this dish looks absolutely delicious! And steaming is so healthy, too! Thank you for sharing a wonderful cookbook with us!

    109
  47. This cookbook looks amazing and as an unbelievable coincidence, I had a dinner party a few nights ago and wanted to fill my house with candles. I went out and bought lemongrass and ginger candles for the guest bathroom! They filled the house with a wonderful fragrance that filled the house. I’m sure with these two ingredients this cookbook has some very tasty recipes to share xx

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  48. What a gorgeous cookbook! I’ve never steamed a whole fish, but this recipe looks marvelous! Beautifully prepared, my friend~

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  49. It looks like this beautiful cookbook is filled with goodies and it’s something to definitely check out; Barnes and Noble is right around the corner from us. Red snapper is one of my favorite fish and this recipe is a must try. Thank you for reviewing and sharing Leemei’s book.

    ~ ray ~

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  50. I’ve just discovered your blog, and am LOVING the photography. Amazing.
    I love Lee Mei’s blog too, and can’t wait to get her book – fingers cross I am lucky enough to win, but if I don’t I will most definitely be buying it! :)

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  51. We have a very big Asian community here in Peru, but most of them are Chinese, so we have a high Asian influence in our meals. Also we have a lot of Chinese restaurants here and most of them are Cantonese, so this kind of food is very familiar for us, we grew up with it.

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  52. Jenn and Seth (@HomeSkilletCook)

    oh my god this looks so amazing! so beautiful and delicious! i definitely definitely need to make this!

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  53. It sounds like such a fun time for lunch! I know right where I can get the whole red snapper for this wonderful dish! I always like how helpful your photos are to explain how to make it! This cookbook sounds great, and with Mother’s Day coming up! :)

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  54. This fish looks out of this world good! My kids would be fascinated by me cooking a whole fish too – especially my daughter. She’s always intrigued by them at the store. And I nearly fell over when I read the author had to finish this book in 3 months and worked 8 hours a day testing recipes! Wow!!!

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  55. This is my favorite Cantonese dish – whole fish makes such a stunning presentation. I posted grilled whole snapper, but left the head off because Americans are so freaked out about the head! I can picture your family all excited about your photo session :)

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  56. This is an amazing recipe! Also I am very impressed with this steaming method – how brilliant! So far I only used a steaming pot, never an oven. This is perfect for larger dishes! And Lemongrass ginger must be a great cook book :-). Thank you for sharing and the giveaway!

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  57. Nami, this dish definitely feels like home to me! My mother often made something very similar and we loved it, and I also like ordering this at restaurants. I remember she steamed a fish once when company came over, and there was not enough fish because everyone loved it and wanted more. I’ll have to check out this cookbook.

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  58. What a gorgeous looking steamed fish! I have never really seen a steamed recipe- usually baked or grilled. This is unique. I am drooling at midnight.Lemongrass & is my fav ingredient combo.
    I saw Leemei’s book at Barnes & Noble.Loved it! I hope to win!

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  59. ooh Nami, that looks just divine! I can almost smell it! Thanks for the intro to Leemei, what a lovely cookery book. I can just imagine your family waiting impatiently to dive in!

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  60. nami, I love that not only was your family excited to have snapper for lunch, but they waited for you to take photos. My husband and kids aren’t patient at all, so I usually have to wait until they aren’t around. I love your presentation of this fish. Cooking whole fish is intimidating to me, but is on my list of things to cook in my lifetime! I’m already following you!

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  61. I ran a checklist with all these ingredients and every single one I love!!! What an amazing dish to make. Have to check out this cookbook looks really good. It also looks adorable I love the cover lol. Great photographs Nami!

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  62. What a gorgeous dish! Love the flavors and the simplicity. Best of luck with the giveaway but judging by all the comments – you don’t need luck! You have content and style!

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  63. I am collecting cookbooks and I hope I am lucky enough to win this cookbook this time, especially because I know Leemei’s site (and love it) and I am a true Asian food lover…:)!!

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  64. Beautiful post Nami :) I have always been a fan of Cooking hut ,would love to get hold of Leemei’s book .Love all your pictures . Just started following you on facebook, don’t know why I haven’t done it till now :)

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  65. Hi Nami, you’ve done the impossible – you’ve made a steamed whole fish “look” delicious. It’s not a secret that such dishes often taste fantastic, but they’re not camera friendly I find at all! 😀 It looks really very, very good, and the beautiful garnish on top really makes it pop!

    Can you ask Leemei – I’m curious, does she remember the name of this “random brasserie” near the Gare du Nord in Paris? I’d be eager to try it because I find Bouillabaisse can easily be failed at!

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  66. I won’t lie, the fish is intimidating. Do you slice it at the table? Or just dig in with a fork? I have so many questions, I may just have to try it out!

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  67. Nami-such an elegant Cantonese steamed fish! Love how you photographed the step-by-step method.
    It is very unusual, and certainly healthy and delicious. Amazing presentation. I want to pin this!

    The giveaway book is really beautiful. Great interview with the talented author!
    xoxo

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  68. LA

    I’ve been looking for more fish recipes and this one would be a good one to try! :) Healthy and looks so yummy!!! The book looks fantastic — I am intrigued with what she has from the Philippines :) Will attempt this recipe soon!

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  69. OHHHH my boyfriend’s always complaining that I can’t make any Asian dishes so this book would be great and I’d love to win it :) But even if I don’t I’m gonna try this recipe ~ thanks for sharing Nami! It looks just like the dishes we get in Asian restaurants!

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  70. Hi Nami,
    The other day I was in B&N and chanced upon ‘Lemongrass and Ginger’. I skimmed through few pages, and was surprised to see Indian masala dosa recipe in this cookbook. I love Asian cuisine and would be delighted to own a cookbook that has most of the popular asian recipes…my favorite one being Singapore Chilli Crab. If I win this giveaway, sure going to try most of the recipes. I actually didn’t bother to read about the author. I’m glad that you gave an introduction about her. Thanks Leemei for all fab recipes. And thanks Nami for hosting this giveaway :)

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  71. Nami this was fabulous. A tasty dish, beautiful photos, an interview with a foodie rock star and a giveaway. You made my day with all this loveliness.

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  72. I love Cantonese steam fish…hm…I’ve never add mushrooms in it before. Gotta give that a try next time. :) Thanks for introducing me to Leemei’s blog. Happy to follow another talented blogger.

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  73. Echong402

    Lovely green book. Big fan of Asian spice especially lemon grass. Hope to learn lemon grass inspired dishes from this beautiful book.

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  74. I will have to order the book soon as i love the whole look and feel of it! Great 1st recipe to try too Nami! Am so happy for Leemei for having an amazing opportunity to come up with her own cookbook. I sure hope that you’ll be able to do one soon too!

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  75. Like someone already mentioned, your pictures look too delicious to be real steamed fish lol. I am a big fan of cantonese steamed fish and make this at home very frequently but my pictures have never come out this attractive! Thanks for sharing the recipe. I’ll try to steam my fish with some tomato next time.

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  76. Antonette

    I can’t wait to get a hold of this book. I’m an avid home cook and am always on the look out for recipes to make my family – husband and toddler – happy. Food = love :)
    I love the cover, color of this book. And I’m loving that it seems to have that look & texture of classic books. :) I’m dying to see the Filipino recipes included in the book. Our cuisine is highly regional so picking the best would be a challenge.

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  77. We have Chinese restaurants in Greece but I know their food is not even close to the original one. They adapt to the country! This fish looks absolutely mouthwatering and we must congratulate the author of the book who placed so much effort and time to make it happen!

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  78. What a great cookbook – and all the stuff that i love. Your fish looks awesome – so many people do not buy whole fish and i love that you do a lot of that.

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  79. Janice

    I haven’t steamed fish with tomatoes and shitake mushrooms before. Sounds delicious! I must try this soon.

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  80. Eri

    I’m stuck with Asian Food my self these days, I discover an Asian market near my house, went in there and got completely lost! I love how simple this recipe looks like!

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  81. This looks amazing!!! I admit I have never cooked red snapper before but it looks delicious and I love fish! Thanks for sharing this. And I agree with you, what a beautiful cook book cover.

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  82. You’re right, the cookbook cover is so beautiful :) What an interesting interview too…can’t believe she wrote the book within 3 months too! I am making it my goal to learn to cook more Asian dishes this year…I tend to cook more western food at home for some reasons!

    Haven’t left you a comment for so long but have been still keeping up with you…really enjoyed photos from your previous japan visit! Hope you have been well Nami!

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  83. Nami, this looks simply amazing! To know this is your new favorite cookbook – well now, I will have to get a copy for myself! It really does look like an incredible book!

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  84. My Cooking Hut is one of my favourite blogs. Both her cooking and photography are awesome!! I can’t wait to check out her cookbook. Nami, you had cooked her steamed fish perfectly!! Your top view shots are gorgeous and pro!! Well done!

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  85. Ravel

    The dish looks delish! I’m so glad I stumbled across your blog – I’ve added it to my favourites and it will sure become one of my regular reads!

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  86. Hi Nami! It’s been awhile.. but I am back again ;). This steamed fish dish, reminds me so much of how my grandmothers cook a perfect fresh red snapper. Is that red snapper? Am afraid; I don’t know my fish well. Just know how to eat it.. LOL.. Right now, my mom prepares fish this way too. It’s perfect flavors and I love it. Simple, fresh, gingery, salty.. OH!!! SooOO GoooOD! Have a good week ahead!! Huggggsss

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  87. Kuan Chiu Yin

    Hi, Nami! This book looks awesome! The cantonese steam fish looks drooling too =) Thanks for the great giveaway!

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  88. Great second post on your trip, love the pics. And now I am really curious about this book and discovering this author. I always assumed preparing a fish like this at home was intimidating but it looks simple enough to try. Hope you share a bit more from this book in future posts!

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  89. i am a writer of blog, i also a collector of cookbooks. Thank you for sharing your review on the ‘Lemongrass and Ginger’ cookbook, even i cant get it from you, i will try to purchase it online.

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  90. Yanni

    Interesting recipe and beautiful photographs! I am a huge fan of Cantonese steamed fish but it’s the first time I’ve seen tomatoes added to the recipe -will have to give it a try. I’d love to test out other recipes in this cookbook too! :-)

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  91. James

    The fish looks fantastic. Am into Asian cooking, so the cookbook looks like a wonderful addition to my collection

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  92. cindy

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  93. huiray

    Hello,

    This isn’t really “Cantonese” style. It’s tending much more towards Teochew-style steamed fish with the tomatoes (and mushrooms) added and you only need sour plums in it as well to make it fully Teochew.

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    • Hi Huiray! Thanks for the information. This cookbook said adding a tomato is this author’s mother’s way. I really liked her recipe and it was delicious! :)

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  94. Nancy

    Try to reduce the steam time to 7-8 minutes. Don’t open the cover for another 5 minutes so the fish would keep cooking with the remaining heat. This way the fish would be more tender.

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