Cut the ginger into fine julienne strips and place about half into the cavity and the rest over the fish. Pour water to a depth of about 3cm (1¼in) into a wok and place it over a high flame.

Fish-fragrant eggplant (yu heung ke zi in Cantonese and yu xiang qie zi in Mandarin ... Briefly cook the ingredients in a wok, scrape into a clay pot and simmer, covered, on the stovetop for ...

Our medium-sized fish (¥129) arrived looking ... smoky wok hei — a testament to the skilful wok-frying that’s integral to Cantonese cooking. Just as those starring seafood, these dishes ...