Fish steams pretty quick, if it's fresh should take around 10-12 minutes, longer if it's a big thick fish. Stick a chopstick in and it should come out clean if it's cooked. This is the Cantonese way btw, as we like our fish just cooked for the best flavour and texture. If it's over done the flesh can become woody
Fish steams pretty quick, if it's fresh should take around 10-12 minutes, longer if it's a big thick fish. Stick a chopstick in and it should come out clean if it's cooked. This is the Cantonese way btw, as we like our fish just cooked for the best flavour and texture. If it's over done the flesh can become woody