Season 1 · Episode 1
Taiwanese Steamed Fish at Ivy’s Kitchen, Taipei
The Culinary Institute of America
June 13, 20226m 31s
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Show Notes
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.
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