| Steamed Whole Fish |
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This is my favorite Chinese fish dish. It's simplicity is lovely. Steaming
method preserves purity and juiciness of the fish, and ginger adds a great
aroma to its flesh. Most non-oily fish 2 to 2 1/2 Lb will do for this dish.
I usually use black bass or red snapper. Ask your fish monger to scale the
fish, gut it, remove the gills, and cut off the fins.
How to make a steamer: Traditionally, the fish is placed on a plate, then set on a rack inside the wok filled with boiling water, and covered with a dome cover. If you don't have a wok, you can easily improvise a steamer by using some commonly available kitchen tools. I fill my large turkey roasting pan with 1-2 inches of water, and set one of the gas stove burner grates inside to serve as a riser for the plate with fish. You can also use empty tuna cans that have been opened on both sides to make a ring. Couple of tall cookie cutters would also do well. Make sure that the water is at least half an inch below the top of your riser, so that it doesn't touch the plate with fish. Whatever you use for a riser should be at least 1.5 inches tall to allow you to pour in enough water. For a cover, use a large piece of aluminum foil. If using a large turkey roasting pan, set it over 2 burners. Sides: steamed rice |
| Serves 4 |
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| Ingredients | Directions |
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1 inch fresh ginger 1/4 cup finely chopped scallions 1 lemon grass stalk (optional) |
Set up a steamer by using a wok or a large roasting pan as described above.
Peel the ginger and cut into 1/16 inch circles. Then stack the circles and cut into 1/16 inch sticks. Only use the bottom 6" of lemon grass stock. Cut it in half lengthwise. |
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One 2 1/2 Lb whole fish, scaled, gutted, gills and fins removed 3/4 tsp salt 1/4 tsp pepper |
Remove any left over scales from the fish by scrubbing it with a spoon from
tail to head. Rinse the fish under cold water, and pat dry with paper towels.
Cut four 1/2 inch deep slits on each fillet (the slits should score the
fish crosswise -- from the tummy to the backbone). Rub the fish with salt
and pepper. Stuff ginger and scallions into slits. Place the fish on a
large plate (it's ok for the tail and head to hang off). Place halves of
lemon grass stalk (if using) on the plate around the fish.
Bring the water in the steamer to a boil over high heat. Set the plate with fish inside the steamer. Cover tightly with a domed cover or aluminum foil. Steam on high for 10 minutes. To check if the fish is done, insert a fork along the backbone and try lifting the top fillet off the bone. If you can separate the fillet from the bone, the fish is done. If not, recover and steam a few more minutes. Remove the plate from the steamer being careful not to spill any juices that accumulate on the plate. Move the fish and juices to a warm serving platter. |
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1 Tbsp sesame seed oil 3 Tbsp Teriyaki sauce |
Set a skillet over high heat. When hot, add sesame seed oil and Teriyaki sauce. Bring to a boil. Pour over fish. Serve immediately. |