Before the month ends try and grab a copy of SAVEUR magazine’s special seafood issue on newsstands. I’m delighted my recipe from “Wisdom of the Chinese Kitchen” was chosen to represent the classic Cantonese-style steamed sea bass. It’s a fabulous issue with wonderful pieces from Sofia Perez, Jane and Michael Stern, Mary Sue Milliken, Rick Moonen and more… One tiny note, the recipe was adapted by the Saveur Test Kitchen and calls for 1/4 cup of canola oil. My parent’s recipe as it appears in Wisdom calls for 2 tablespoons of vegetable (or peanut) oil. Let me know what you prefer.
