Let’s learn how to make Siu Mai with chef Luo from Radiance Fine Asian Cuisine in New York City. Lao Zi once said, “Governing a big country is like cooking a small dish”. Traditional Chinese culinary arts emphasize the delicious taste and the philosophy of nurturing a human body. Radiance Executive Chef Luo holistically combines both of the aspects.
1 whole grey sole fish
1 glove of garlic, sliced
1 piece of fresh ginger, sliced
2 piece of scallion, sliced
1/8 cup of cilantro, sliced
1/2 cup of vegetable oil
5 table spoon of soy sauce
1/2 teaspoon of salt
1/2 teaspoon of pepper
The cooking procedures
1. The sauce: Add 5 table spoons of soy sauce, garlic, partially of the sliced gingers, scallions, and cilantro in a bowl. Put aside.
2. Put two chopsticks diagonally on a steamed plate and put the fish on top of the chopsticks. Add salt, a table spoon of oil, and some ginger. Steam for 9 minutes.
3. Take it out from the steamer. Add some pepper, the rest of the scallions, gingers, and cilantros.
4. In a wok, heat up the vegetable oil until hot, pour it on top of the fish, and add the premade sauce.
More info about Radiance!
Address: 208 E 50th St, New York, NY 10022
Phone: (212) 888-8060