Brass Wok--Steamed Fish and Squid with Chile Lime Sauce

How could something so delicious be so simple?

It took just minutes to prepare and was perhaps the best fish dish I ever tasted. Move over Salmon with Orange Thyme Pesto! And as always, Chef Pui had a little secret ingredient up her sleeve--pickled garlic juice. Who knew?

One of the squid was filled with eggs. That was a good thing, said Chef Pui, a bonus. The eggs were creamy and molten after cooking, lending a little pop in the mouth. None of us will ever be the same.