Yes, that fish looked too plain and ordinary. However, that did not stop the customers from being strongly impacted by its visuals and taste.
Fish was rarely steamed. Chefs would often want to use various spices with strong tastes to cover the fishy smell.
However, one had to admit that steaming helped to retain this large yellow croaker's appearance. Its gleaming golden scales had a glow of their own, making the fish the brightest star on the table.
"Spring onions and fish." Beate quickly noted down.
Of course, he did not think that the steamed large yellow croaker would only have this one ingredient. Chefs would usually remove the ingredients and spices affecting the overall appearance of the dish before adding some pretty garnish that might have nothing to do with the entire cooking process.
