Baking: Make shallow cuts along the top of the
fish. Put into a greased dish and cover with foil. Flavor with
herbs, lemon juice and olive oil. Bake at around 180 C and baste
frequently.
Shallow frying: Dry and flour the fish. Place a
small amount of oil or butter in the pan. Fry the fish at a medium
heat.
Grilling: Cut slashes into whole fish to help
the heat penetrate the flesh. Place fish on a preheated grill.
Baste frequently.
Steaming: Put fish in a steamer or on a plate
over a saucepan containing gently boiling water. Cover.
(China Daily January 1, 2008)
