[Photo provided to China Daily]

Dish: Braised Chilean cod with mushroom and spring onions in casserole

If there is one thing chef Daniel Wong has learned during the 24 years he has spent in Cantonese kitchens, it is that the freshness of fish is determined by the minute. For Wong, that means fish should only be steamed.

To preserve freshness, however, Wong has his fish delivered braised, a quick browning step over high heat; then he adds a little liquid to finish cooking the fish. The dish has become a year-round favorite.

"To qualify as a chef, you only need hands to follow the rules and cook. To excel, you need everything above your neck," says Wong.