Quote:
Originally Posted by maddog2020
Steamed with some ginger & garlic over the top then splashed with smoking HOT peanut oil.
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maddog: you did bluefish cantonese style??? I thought it would be too strong tasting for it so I've never tried that. My favorite recipe so far is this:
http://www.epicurious.com/recipes/fo...D-HERBS-235462
You can still taste the fish and all this stuff just adds a medley to the taste :-)
I've also tried striper cantonese style (assuming it was just going to taste like larger sea bass) and it was totally bland...even tried a japanese miso style w/o luck. I think you just have to use more aggressive flavors w/ striper. Pan fried, stronger sauces, etc.
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