I stir the rice and chop the vegetables roughly, tossing them in the wok until Mianmian comes back and shows me how to gut and clean the fish. “There’s only one wok and one pot, so no need to get fancy, as long as everyone gets fed. Here, you can steam it on top of the vegetables.” She nods in approval as I heave the whole fish into the wok and ladle soy sauce and freshly chopped scallions atop it, adding fresh water before I place the lid on.
