Fuchsia Dunlop’s Perfect Steamed Fish School of Wok Takeover

Date: 2026-09-19 13:00:05

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Order Fuchsia Dunlop’s new book, ‘Five Tastes’ here: https://linktr.ee/fuchsiadunlop

Learn how to make the perfect Cantonese steamed fish with acclaimed food writer Fuchsia Dunlop and Jeremy Pang. In this step-by-step guide, discover the techniques behind one of China’s most iconic seafood dishes, from preparing whole fish and balancing delicate flavours to using ginger, spring onions, Shaoxing wine and preserved lemons. Along the way, Fuchsia shares fascinating insights into Chinese food culture, regional cuisines and why simplicity is often the key to exceptional Chinese cooking.

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Ingredients

1 sea bass (about 800g),
scaled and gutted,
head and tail intact
1 tbsp Shaoxing wine
½ tsp salt
20g piece of ginger, skin on
6 spring onions
1½ Cantonese or Moroccan salt-preserved lemons
1 tbsp finely chopped garlic or 2 tsp bought deep-fried garlic
4 tbsp light soy sauce
1–2 tbsp chopped dill
4 tbsp cooking oil

To find the recipe for this dish, click the link below!
– https://schoolofwok.co.uk/tips-and-recipes/fuchsia-dunlops-perfect-steamed-fish –

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– Fuchsia Dunlop’s Perfect Steamed Fish | School of Wok Takeover –