Turbot fish has bright white flesh that retains its appearance when cooked. it has mild and delicate flavor. Steam it, or pan-fry it, either way... it works well with this fish.
I usually like to serve whole fish, but Turbot I got from Oriental Mart today was too big to fit in my pan. After cutting it up into 3 pieces, I dredged them in flour, and then pan-fried them until golden brown and crispy outside. Chinese celery, thinly sliced ginger, and green onion finished up the bean sauce, and oyster flavor sauce -- before the fish pieces being mixed in.