Steamed Coral Trout

Steamed Coral Trout

　　Donghai Seafood Restaurant

　　When in Guangzhou, you must try the seafood. Among the options, coral trout stands out with its plump, tender, and delicate flesh, snow-white in color. Paired with steamed fish soy sauce, the flavors complement each other perfectly. It is one of the representative dishes of Cantonese cuisine’s preparation of live seafood, highlighting the key qualities of Cantonese cooking: freshness, tenderness, smoothness, and lightness. A truly fresh steamed fish, when served at the table, has its fins spread out and the flesh separates easily into flakes without any stickiness. The “Steamed Coral Trout” from Donghai Seafood Restaurant was selected as one of the “Top Ten Famous Cantonese Dishes” at the “First China Cantonese Cuisine Summit.”