5-Course Meal with Steamed Whole Fish
Steamed Fish is one of the most iconic Cantonese dishes because it illustrates how Cantonese food can bring out the original flavors of the dish with minimal cooking. During this hands-on cooking class, you will learn how to steam a whole trout with a simple homemade Ginger and Scallion Sauce. Cantonese cuisine is also known for its slow-cooked soup so you will learn one of the most popular “soup of the day”: Carrot, Green Daikon, and Pork Neck Bone Soup. You will learn some basic techniques to cook with a wok to make two classic home-style dishes: Tomato and Egg Stir-Fry, and Stir-Fried Broccoli with Garlic. Learn all the tips and tricks to make the perfect Steamed Jasmine Rice to pair with all the flavors.
Here’s the full menu:
Main:
Carrot, Green Daikon, and Pork Neck Bone Soup
Steamed Whole Trout with Homemade Ginger and Scallion Sauce
Tomato and Egg Stir-Fry
Stir-fried Broccoli with Garlic
Steamed Jasmine Rice
During this class, we will prepare and cook from scratch all 5 courses on the menu.
Throughout the process, we will pause to introduce new and lesser-known ingredients that are easily found in the greater Seattle area.
We will share family and travel stories, health benefits, and tips-and-tricks behind each dish on the menu.
The small-class setting means all students are encouraged to ask questions and discuss potential variations for each dish that will make it more accessible and adaptable in everyday cooking.
Book a class.
New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free so we know what classes to prioritize. You can also book a private event if you have at least 4 people in your group.
All sales are final with no refunds. We need a minimum of 3 students to host a class. If you signed up but we didn’t have enough students, unfortunately we need to reschedule. We will work with you directly to find a new date. Thank you for your understanding.
Please familiarize yourself with our covid policy. Thank you!