Thank you Lee! Looking forward to sharing my book with you.

Thank you, Perry! To reheat leftovers, I recommend tossing the rice in a hot wok or skillet (frying pan) with a splash of water until thoroughly heated. Happy cooking!

Thank you so much for your kind words, Christina! Delighted to hear you’ve enjoyed so many of the recipes. Your support means a great deal, and I can’t wait to share the cookbook with you!

Yes. Since this dish cooks very quickly and is at its best when freshly cooked, I don’t recommend making it fully in advance. However, you can marinate the fish, fry the spices ahead of time, and have all the other ingredients measured and prepared. Then simply finish cooking just before serving.

Thanks so much for trying my recipe!

So happy to hear that, Tom!

Yes, you can refrigerate or freeze the cooked buns. To reheat, place the chilled or frozen buns in a hot frying pan, add a little water, then cover and cook until the water has completely evaporated and the buns are heated through.

You’re very welcome! It’s actually nothing to do with sponsorships. I’m always happy to recommend reliable brands that I use in my own kitchen, just as I do in my soy sauce and black rice vinegar guides. The challenge with Shaoxing rice wine is that the same brand often sells different versions in different countries. For example, I can buy a low-sodium version of a particular brand here in the UK, while the same brand sold elsewhere may contain added salt. That’s why I recommend checking the sodium content on the label rather than relying on the brand name alone.

Sorry for the confusion, Steve. I’ve updated the recipe so the instructions matches the ingredient list.