Steamed Sea Bass, Cantonese Style

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Chewy noodles, tinned fish, and hardy greens in an umami broth.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.