Steaming Whole Fish with Ginger and Scallions
This is the most direct way to prepare a fresh whole fish. It requires little more than a bamboo steamer or a wide pan, allowing the fish to cook in its own juices.
Freshness is the only requirement
Because this method is so simple, the quality of your fish is front and center; ensure the eyes are clear and the skin feels firm.
- Wok or deep skillet with a lid
- Heat-proof plate that fits inside the pan
- Steaming rack or small metal trivet
What goes in.
- 1 wholesea bass or snapper, cleaned (about 1 lb)
- 2-inch piecefresh ginger, cut into matchsticks
- 4scallions, whites and greens separated and slivered
- 2 tbspneutral oil, such as grapeseed or canola
- 3 tbsplight soy sauce
- 1 tspsugar
Tempering the aromatics
Pouring near-smoking oil over the raw ginger and scallions at the final moment wilts them instantly, releasing their fragrance into the soy sauce without cooking them into mush.
The method.
Prepare the aromatics
Scatter half of the ginger matchsticks and half of the scallion whites onto the center of a heat-proof plate.
Position the fish
Pat the fish dry and lay it atop the bed of aromatics. Scatter the remaining ginger and scallion whites over the fish.
Steam
Bring an inch of water to a boil in your wok. Place the rack inside, set the plate on the rack, cover tightly, and steam over medium-high heat for 8 to 10 minutes. The flesh should flake easily with a fork.
Finish
Carefully remove the plate from the heat. Pour off any excess liquid that has pooled on the plate. Top the fish with the reserved scallion greens.
The sizzle
Heat the oil in a small pan until it shimmers. Drizzle the oil directly over the scallion greens. Follow immediately with the soy sauce and sugar mixture.
Other turns to take.
Dried Shiitake
Rehydrate two dried mushrooms, slice them thin, and place them under the fish to add earthiness to the steaming juices.
When it doesn't go to plan.
If the fish is too large for your plate, cut it in half crosswise and arrange the pieces side-by-side.
Do not overcook; if the meat starts to pull away from the bone significantly, it has gone past the window of tenderness.
Use a pair of kitchen shears to trim the fins if they are getting in the way of the plate.
The ones that keep coming up.
Can I use fish fillets instead of a whole fish?
Yes, but reduce the steaming time to 5-6 minutes depending on the thickness of the fillet.
How do I know if the fish is fully cooked?
The eyes of the fish will turn white and pop out slightly when the flesh is perfectly done.
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