Cold Fish...the kind that is tasty

I think red snapper is one of the prettier fishes for the table. Japanese like to slice it thin and eat it raw; or, they make a big deal New Year dish with the biggest head they can find. For me, as a Chao Zhou person, I like to steam it and eat it cold a day or two later.








This may be counter intuitive but the chilling in the fridge for a couple of days firms up the meat and brings out the clean sweetness of the fish. The classic accompaniment is Pu Ling bean sauce 普寧豆醬 as a dip.