Cantonese Steamed Spotted Bass
As seen on TV
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Who made this dish?
**Cantonese Steamed Spotted Bass with Soy Fish Stock, Ginger-Scallion Oil, Fried Leeks, Sichuan Chili Oil and Rice**
Laurence built the dish around the very first thing he ever cooked for his wife, before he was a chef - a Cantonese steamed fish he made when they were dating in Guangzhou in 2013. He improvised a steamer in the kitchen, layered the fish over a soy-fish stock and finished it with a freshly infused ginger-scallion oil, fried leeks, a Sichuan chili oil made with fish bones, and rice on the side.
{Laurence}: "In Cantonese and Chinese food, live fish is the only way to go. There was no other dish that entered my mind except this." His second consecutive elimination win, his fourth of the season.
{James}: "Technique-wise this was absolutely flawless."
{Tom}: "There's so much flavour. Just a big slap in the face of just flavour - perfectly cooked fish."
{Gail}: "Here's the example where the skin isn't crispy, it's steamed, it's soft, but it just melts away as you eat it."
{Danielle}: "The fish, everything was - I see how you got your wife."
Declared the winner of the elimination challenge.
