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Cantonese style steam fish is a simple yet tasty dish that even beginning cooks can easily master. In this recipe video, I take you through all the basic techniques on how to slice the garnishing, firm up the fish and make the sauce. For the sauce, I used Kikkoman’s Special Fragrance Soy Sauce which is specially formulated for the local Singapore market. I find that it is very suitable for most Chinese recipes. Read the full recipe here - http://bit.ly/ieatsteamfishrecipe INGREDIENTS: Cod Fish 2
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