You’ve consumed enough butter, starch and sugar to consider bearlike hibernation for the next week.
But would you consider this ginger-scallion steamed fish (above) for dinner?
Ali Slagle adapted the recipe from one developed by the chef Connie Chung, of Milu in New York City.
Chung’s recipe is itself an adaptation of a classic Cantonese banquet dish, simplified for the fast-casual needs of her restaurant.
Hers uses cubed fish steamed with a mixture of soy sauce and a ginger-scallion stock.
Persons:
Ali Slagle, Connie Chung, Chung
Locations:
Milu, New York City