The food: Steamed fish

De Bao Family steamed fish

Make the flagship recipes of the Gros Bao and Petit Bao restaurants, thanks to their first book devoted to the gastronomy of eight regions of China. Bao Family, ed. Hatchet, €35.


– Peel and coarsely cut the ginger into 3 pieces.

– Fry the crushed garlic clove, shiitake mushrooms, spring onions and ginger in oil for about 1 minute.

– Once the mixture is fragrant, pour in the water, sugar, soy sauces and bring to the boil. v Leave to simmer for 10 minutes until the liquid has reduced by half. Filter and reserve.


– Make an incision in the belly of the fish and empty it. Rinse it under cold water, then pat it dry with paper towel.

– Massage the fish with the wine and oil. v Insert the ginger and the spring onions in the belly. Salt and leave to rest for 5 minutes.

– Steam the fish for 8 minutes (10 minutes if large).

– Heat the oil in a small saucepan over medium-high heat until it smokes slightly.

– Once the fish is cooked, transfer it to a serving platter and pour the sauce over the sides. Finally, gently pour the hot oil over the skin of the fish to flavor everything.


Preparation : 20 mins Cooking : 20 mins

600g whole fish (sea bream or sea bass)

2 stalks of spring onion

3 to 4 slices of ginger

And also 2 tbsp. rice wine (or Shaoxing wine), 3 tbsp. tablespoon vegetable oil + 1 drizzle Sauce 1 piece of ginger, 1 garlic clove 4 shiitake mushrooms, rehydrated 6 stalks of spring onion, 40 cl of water 2 tbsp. sugar, 1 tbsp. thick soy sauce, 1 tbsp. tablespoon light soy sauce.

Seasonal caviar

Because you have to wait for the changing seasons to get caviar, Astara celebrates spring with a limited, fresh and balanced edition. Caviar Baeri Le Printemps, 30g, Astara, €39.

Classy tea!

Avocado tartlet, kiwi-shiso pavlova, lemon-coffee nun… The talented chefs Baptiste David and Sophie Coulombel of the Hôtel Bachaumont have imagined a springtime tea time with eight sweet and savory delicacies. Tea Time Bachaumont, Wednesdays and Saturdays, from 3 p.m. to 5 p.m. at the Bachaumont restaurant, 18, rue Bachaumont, Paris 2nd, €29.

See also: 6 recipe books to please your loved ones!

Marine Boisset


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