Pan fried fish is a dish commonly prepared by Chinese families. Very few utensils to wash. And, unlike fried whole fish, no oil splatters to clean up afterwards. After that, just place the fish in the steamer and leave it to cook for 30 to 45 minutes depending on the size of the fish. The only real work involved in cooking this steamed pompano with ginger sauce is the preparation. Like steamed fish, it’s simple to make! In general, I’ve found that the selection and availability of fish plays a big factor in the type of dish that is prepared. No stirring, no nothing.

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