Taiwanese Steamed Fish at Ivy’s Kitchen, Taipei

published 2 years ago by Videos from The Culinary Institute of America

Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to steam big eye snapper and grunt that has been marinated in ginger and green onions. She adds shredded ginger, pickled plum cordia before placing the fish in a bamboo steamer for 10 minutes. Download recipes and watch the full series at

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