RE: Steamed Fish

Ah, I'd agree with YYZ here where with the right fish, there isn't anything quite comparable to having it steamed & flavored properly, which I'd imagine differs slightly from chef to chef. However, there are fish where I probably would never have steamed. Some fresh fish can get quite expensive, but my favorite one--no idea its name in English--is the one with the most bones, called suong-yeau. It's not expensive, easily affordable, the silkiest & most flavorful (at least to me) and really just fabulous steamed properly. Though, the bones are a pain to deal with and not for the faint of heart, where if one weren't careful, one of the small three pronged bones can latch on to one's throat like a climbing hook.

Though, I've always viewed creatures from the sea as second class culinary animals and have always preferred the land ones (think four-legged here), I do enjoy things from the sea in a variety of ways. For instance, I much prefer Halibut seared & grilled and really can't imagine having it steamed, and not sure if my favorite bony fish could even stand up to grilling. Of course, I'm a sucker for some good old fish & chips with vinegar.

Today, I'm leaning towards just enjoying HK's street food and maybe a late dinner at my favorite local restaurant, if only because I think they're relieved some Western business has returned (can't recall a time when every member of the restaurant staff thanked me for the patronage on the way out) and, frankly, I want to spend some of my hard earned $$ there.

My final day in HK to enjoy the city's wonderful culinary delights & treasures! Will be heading for SG tomorrow and my time won't be as free & leisurely as it had been here, but looking forward to trying the Shangri-La's buffet.