Recipe of the week: Asian innovations

When prepared well, steamed fish is more than just "good for you."

Steamed fish is the type of food you typically only eat because it’s good for you, said Melissa Clark in The New York Times. Recently, though, “I found myself fantasizing” about a dish I’d devoured in a Chinese restaurant—a glistening steamed flounder covered in julienned ginger root and scallions. For weeks afterward, “that ginger-steamed flounder swam around in my brain.” Here’s my re-creation of that wonderful dish—robustly flavored, easy to make, and still pretty good for you.

Recipes of the week

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