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Steaming Striper

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Steaming Striper

galleygirl | Oct 7, 2003 12:41 PM

I'm looking a tail-end of striper in the mouth, er, uh...Actually, it's about half of a 6 pound fish, the front end of which was dispatched by the chef at one of our favorite Taiwanese places last nite...The remaining 3 pounds or so will fit in my steamer, and I'd like to do the basic steaming with ginger and garlic, but it's about three inches thick, and its thickest...Will this work? Will the outside be mush before the inside is done? Do I need to explore alternatives?

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