I'm thinking of the delicate white steamed fish served at Chinese banquets. I'd like to cook at home. What fish is that? I'm hoping I can get a boneless fillet version, so I don't have to deal with bones/scales.
At Kato in Los Angeles, Best New Chef Jonathan Yao’s modern takes on Taiwanese dishes include this delicate Steamed Fish with Soy Broth, which balances aromatics like ginger and scallion with the seafood’s mellow sweetness.