Why do Western Cuisine restaurants rarely steam fish with citrus peel and soy sauce?
I've never seen a Western Cuisine restaurant steam fish with soy sauce and mandarin peel, 陳皮, like Hong Kong restaurants. Can I do this at home? I feel unconfident because restaurant commercial steamers have more power? Perhaps my home induction cook top can't steam with enough pressure or energy.
And because H.K. restaurants cook different fish than Western Cuisine restaurants? Perhaps fish in H.K. is more appropriate for steaming, but not fish in the U.S.A? I live in the U.S.A. Hong Kong is ocean side. I know H.K. restaurants use fresh seafood and HongKongers detest frozen seafood.