银盘之上，金鲳鱼如新月横卧，琥珀色的豉汁如晨露般顺着鱼身蜿蜒而下。

蒸汽氤氲间，鱼皮泛着珍珠母的光泽，蒜末与豆豉在热力中绽放成金色的星点，姜丝如金线绣于玉白的鱼肉纹理之间。

当竹筷轻触的瞬间，鱼肉如云絮般层层绽开，露出凝脂般的肌理。豉香裹挟着米酒的清甜在空气中织网，鱼腹中暗藏的香菇与火腿丁，正将山海的馈赠娓娓道来。

瓷勺舀起一汪琥珀色的鱼汁，倒映着厨房窗棂间漏下的斜阳。

这道承载着岭南烟火气的佳肴，以最温柔的蒸煮方式，将海洋的澎湃化作舌尖的涟漪。

鱼尾翘起的弧度，恰似厨娘手腕翻转时留下的诗意顿笔。

On the silver plate, the golden pomfret lies horizontally like a crescent moon, and the amber soy sauce winds down the fish like morning dew. Amidst the steam mist, the fish skin shimmered with the luster of mother of pearl. Garlic and fermented black beans bloomed into golden dots in the heat, while ginger threads embroidered like golden threads between the jade white texture of the fish meat.

When the bamboo chopsticks lightly touch, the fish meat unfolds layer by layer like fluffy clouds, revealing a creamy texture. The aroma of black beans weaves a net in the air, carrying the sweetness of rice wine. The hidden mushrooms and diced ham in the belly of the fish are telling the story of the gifts from the mountains and seas. A porcelain spoon scooped up a pool of amber fish juice, reflecting the slanting sun leaking from the kitchen window sill.

This dish, which carries the smoke and fire of Lingnan, uses the gentlest cooking method to turn the surging of the ocean into ripples on the tip of the tongue. The curve of the fish tail curling up is like the poetic pause left by a cook's wrist flipping.