Cantonese Steamed Fish

Buy the ingredient that carries the dish first: fresh seafood, properly marbled meat, good maize products, fresh herbs, aromatic spices or ripe fruit depending on the recipe.

Choose whole spices, fresh citrus, clean seafood, good dairy and authentic staple ingredients where possible; stale spices and weak sauces make traditional recipes taste flat.

Avoid vague seasoning, overcrowding pans, overcooking lean protein, using stale spices or replacing traditional staples without adjusting texture.

Measure first, cook the sauce or base patiently, taste for salt and acidity, and finish with the traditional garnish or side.

Proteins should be cooked through but not dry; sauces should taste balanced; pastries, fried foods or baked desserts should be properly set and golden where appropriate.

Serve simply and traditionally: sauce under or over the main item, garnish last, and keep sides distinct so the recipe reads clearly.

Sauces, fillings, marinades and braises can usually be made ahead; fried, grilled and crisp elements are best finished just before serving.

Store covered in the fridge. Eat seafood within 2 days and meat, vegetable dishes or desserts within 3 days unless recipe testing says otherwise. Reheat gently until piping hot. Use an oven or air fryer for crisp foods; use low heat for sauces, stews and braises.