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Podcast: The Culinary Institute of America
Episode: Taiwanese Steamed Fish at Ivy’s Kitchen, Taipei
Description: Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to steam big eye snapper and grunt that has been marinated in ginger and green onions. She adds shredded ginger, pickled plum cordia before placing the fish in a bamboo steamer for 10 minutes.
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