I’m not really into DORY. The fish. Fillet. But when some cutie sends you a package marked ‘Pangasus’ , who am I to refuse? So, I took some time to recollect how Chinese restaurants serve them. Tracing back the memory stored in my taste buds, I configure each simple ingredient that would go with a stress-free preparation. First, I cut the large fillets into serving portions and steam them with generous slices of ginger; when done, plate them . Then, I prepare my sauce : soy sauce, oyster sauce, julienned ginger (again!), sugar and water. All these in conservative proportions according to my taste and my audience. Heat the sauce to a slight boil then pour into the plated steamed Dory. Garnish with crispy fried chopped garlic and spring onions. Take a bow and FangLa Na!