{"id":2121193,"date":"2026-09-21T01:24:26","date_gmt":"2026-09-21T08:24:26","guid":{"rendered":"https:\/\/www.goldenhousetucson.com\/chinese-food\/?p=2121193"},"modified":"2026-09-21T01:24:26","modified_gmt":"2026-09-21T08:24:26","slug":"fuchsia-dunlops-perfect-steamed-fish-school-of-wok-takeover","status":"publish","type":"post","link":"https:\/\/www.goldenhousetucson.com\/chinese-food\/2026\/09\/21\/fuchsia-dunlops-perfect-steamed-fish-school-of-wok-takeover\/","title":{"rendered":"Fuchsia Dunlop&#8217;s Perfect Steamed Fish  School of Wok Takeover"},"content":{"rendered":"<p>Date: <b>2026-09-19 13:00:05<\/b><\/p>\n\n<div id=\"wrap_aoa45982\" class=\"aoa_wrap \">\n  <iframe loading=\"lazy\" id=\"player\" type=\"text\/html\" width=\"750\" height=\"440\"\r\n  \t\t\t\t\tstyle=\"width:750px;height:440px;\" src=\"\/\/www.youtube.com\/embed\/xKUvzbFIb4E?enablejsapi=1\"\r\n  \t\t\t\t\tframeborder=\"0\"><\/iframe>\n    <div id=\"aoa45982\" class=\"aoa_overlay \">\n        <div class=\"aoa_content\"><a target=\"_blank\" href=\"\"><img style=\"margin:0 auto;max-height:400px;\" data-src=\"\" alt=\"\" \/><\/a><\/div>\n        <span id=\"close_aoa45982\" class=\"aoa_close\"><\/span>\n        <a id=\"close_btn_aoa45982\" class=\"aoa_close_btn\" onclick=\"setVisibility('aoa45982', 'none');\">&times;<\/a>\n    <\/div>\n<\/div>\n\n<p>Order Fuchsia Dunlop&#8217;s new book, &#8216;Five Tastes&#8217; here: https:\/\/linktr.ee\/fuchsiadunlop<\/p>\n<p>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&#8217;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.<\/p>\n<p>Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or recipe.<\/p>\n<p>Ingredients<\/p>\n<p>1 sea bass (about 800g),<br \/>\nscaled and gutted,<br \/>\nhead and tail intact<br \/>\n1 tbsp Shaoxing wine<br \/>\n\u00bd tsp salt<br \/>\n20g piece of ginger, skin on<br \/>\n6 spring onions<br \/>\n1\u00bd Cantonese or Moroccan salt-preserved lemons<br \/>\n1 tbsp finely chopped garlic or 2 tsp bought deep-fried garlic<br \/>\n4 tbsp light soy sauce<br \/>\n1\u20132 tbsp chopped dill<br \/>\n4 tbsp cooking oil<\/p>\n<p>To find the recipe for this dish, click the link below!<br \/>\n&#8211; https:\/\/schoolofwok.co.uk\/tips-and-recipes\/fuchsia-dunlops-perfect-steamed-fish &#8211;<\/p>\n<p>Find us on social media:<br \/>\nYouTube: http:\/\/www.youtube.com\/schoolofwok<br \/>\nInstagram: https:\/\/www.instagram.com\/schoolofwok<br \/>\nFacebook: https:\/\/www.facebook.com\/schoolofwok<br \/>\nTikTok: https:\/\/www.tiktok.com\/@schoolofwok<\/p>\n<p>&#8211; Fuchsia Dunlop&#8217;s Perfect Steamed Fish | School of Wok Takeover &#8211;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Date: 2026-09-19 13:00:05 Order Fuchsia Dunlop&#8217;s new book, &#8216;Five Tastes&#8217; 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&#8217;s most iconic seafood dishes, from preparing whole fish and balancing delicate flavours to using [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2121194,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-2121193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese-cooking","traffikrr"],"_links":{"self":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2121193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/comments?post=2121193"}],"version-history":[{"count":1,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2121193\/revisions"}],"predecessor-version":[{"id":2121195,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2121193\/revisions\/2121195"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/media\/2121194"}],"wp:attachment":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/media?parent=2121193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/categories?post=2121193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/tags?post=2121193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}