Following up on his James Beard Award-winning cookbook "Milk Street: Tuesday Nights" in 2018, Christopher Kimball's latest book is "Milk Street: The New Rules," which challenges us to rethink the way we cook.
Kimball is one of the co-founders of America's Test Kitchen and in 2016 created the Boston-based Milk Street, which includes a TV show, cooking school and magazine. In the cookbook, he offers 75 new rules that he says will simplify time in the kitchen and at the same time improve the results.
The rule for this steamed fish recipe is to cook gentle and season strong. He writes, "A gentle, even heat is best for keeping the delicate flesh of fish tender. Steaming is ideal because the heat surrounds the fish, cooking it from all sides without movement."
