Chinese Steamed Whole Fish Recipe
Ingredients
| Green onions | 3 | |
| 1 (2-1/2- to 3-lb.) rockfish, red snapper, tilefish, grouper or sea bass, cleaned, scaled | ||
| Salt | To Taste | |
| Sesame oil | 2 Tablespoon | |
| 4 slices gingerroot, cut in 1/16-inch-thick julienne strips | ||
| 1 or 2 green onions | ||
| Peanut oil | 1/4 Cup (16 tbs) | |
| Cilantro sprigs | 10 | |
| Soy sauce | 2 Tablespoon | |
Directions
Lay 3 green onions on a flat surface; use flat side of a knife blade to crush onions.
Place 2 crushed onions lengthwise on a heatproof dish or platter that will fit inside a steamer or roasting pan.
Rinse fish; pat dry inside and out with paper towels.
Season lightly inside and out with salt.
Place seasoned fish on crushed onions on platter.
Drizzle 1 tablespoon sesame oil over fish.
Spread half of gingerroot over fish.
Lay remaining crushed onion lengthwise on fish.
Place dish or platter on a rack in a steamer or roaster.
Cover; steam over simmering water 10 to 15 minutes or until fish tests done.
Meanwhile, slice remaining green onions into 2-1/2- to 3-inch slivers.
In a small saucepan, slowly heat peanut oil with remaining 1 tablespoon sesame oil until hot but not smoking.
When fish is done, lift dish or platter from steamer or roaster.
Discard liquid that has accumulated in dish.
Discard cooked green onions and gingerroot.
Place steamed fish on a platter.
Sprinkle remaining gingerroot, green-onion slivers, 4 or 5 cilantro sprigs and soy sauce on fish.
Spoon on hot oil mixture; oil mixture will sizzle.
Garnish with remaining cilantro sprigs, if desired.
To serve, cut down center back of cooked fish to backbone.
Using a knife, separate upper fillet from backbone.
Cut upper fillet into serving pieces.
Slide a wide metal spatula between flesh and ribs.
Lift off each serving with toppings; place on individual plates or on a platter.
When top fillet has been removed, remove backbone; serve remaining fish.
Place 2 crushed onions lengthwise on a heatproof dish or platter that will fit inside a steamer or roasting pan.
Rinse fish; pat dry inside and out with paper towels.
Season lightly inside and out with salt.
Place seasoned fish on crushed onions on platter.
Drizzle 1 tablespoon sesame oil over fish.
Spread half of gingerroot over fish.
Lay remaining crushed onion lengthwise on fish.
Place dish or platter on a rack in a steamer or roaster.
Cover; steam over simmering water 10 to 15 minutes or until fish tests done.
Meanwhile, slice remaining green onions into 2-1/2- to 3-inch slivers.
In a small saucepan, slowly heat peanut oil with remaining 1 tablespoon sesame oil until hot but not smoking.
When fish is done, lift dish or platter from steamer or roaster.
Discard liquid that has accumulated in dish.
Discard cooked green onions and gingerroot.
Place steamed fish on a platter.
Sprinkle remaining gingerroot, green-onion slivers, 4 or 5 cilantro sprigs and soy sauce on fish.
Spoon on hot oil mixture; oil mixture will sizzle.
Garnish with remaining cilantro sprigs, if desired.
To serve, cut down center back of cooked fish to backbone.
Using a knife, separate upper fillet from backbone.
Cut upper fillet into serving pieces.
Slide a wide metal spatula between flesh and ribs.
Lift off each serving with toppings; place on individual plates or on a platter.
When top fillet has been removed, remove backbone; serve remaining fish.
Chef
