Steamed fish is the first dish I learned how to cook. My mother showed me how to ... fine slivers of dried tangerine peel and thin slices of salted pork fat for a heartier Cantonese version ...

It's easy to adjust the consistency: if it's too thick, stir in more water; too thin, cook ... dried scallops (which should be in fine shreds at this point). Scoop heaped teaspoonfuls of the fish ...