Dr. Albert Lee's recipe for a heart-friendly dinner in this month of cardiac arrests.
Steam-cooking is the healthiest way to prepare food. Almost all the common vegetables in the market or grocery stores can be prepared by steam-cooking with ease without losing its nutritional values.
Among sea foods, fish is the most popular for steam-cooking. In my opinion, black grouper, flounder, red snapper, golden pompano, and sea bass are best suited for this kind of cooking. If live fish is available, that would be wonderful. Otherwise, the fresher the fish, the better. The best size fish, for practical reasons, would be something weighing around one and half to two pounds in weight. For steam-cooking, one would need a metal or a bamboo steamer.
1 whole fish, cleaned thoroughly.