Steamed Fish at Hong Kong’s One Harbor Road Restaurant

 Fish Recipes

For more insight into Cantonese cooking techniques, Fuchsia Dunlop visits the kitchens of One Harbor Road, a fine-dining restaurant in the Hyatt Hong Kong ho…


2 Responses

  1. MrFisheyesoupNovember 29, 2013 at 5:41 amReply

    is fresh fish that matters most. no oil in this world can bring a dead
    fish tasting like fresh fish.

  2. Beth LogginsNovember 29, 2013 at 6:37 amReply

    The real secret of the dish is the superheated oil. Without that it doesn’t
    taste as good.

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