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Steamed Sea Bass

April 20, 2006

Steamed Sea Bass, Cantonese-style, is a must-have dish in Chinatown. This is actually tilapia. It’s cheaper than sea bass, but it’s just as flaky and tasty. I’ve also used cod and haddock. And it only takes 15 minutes to make !

I don’t know much about Los Angeles. So I left all the planning to Steph. But upon entering downtown by train, I saw endless graffiti along the canal system. Freedom of speech is the American way. I must say… phat!

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