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Steamed Fish with Ginger, Scallions and Soy
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Brief Description
Steaming fish leaves the flavor while making the fish tender
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Main Ingredient
Fish
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 40 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 11/24/2012, Chef Charles Phan, Slanted Door, San Francisco
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Nov 24, 2012
Number of Servings:
Ingredients:
- 1 whole - White Fish such as sea bass or flounder cleaned, head and tail intact
- - Kosher Salt & Pepper
- 1 - Piece of Fresh Ginger 2x0.5 inch; peeled and finely julienned
- 1/4 cups - Light Soy Sauce
- 1 tablespoons - Rice Wine
- 1 tablespoons - Water
- 1 - Scallion white and light green parts only, julienned
- 4 sprigs - Cilantro
- 1/2 cups - Canola Oil
Directions:
1. Rinse fish in cold water and pat dry with paper towels. Season fish inside and out with salt and pepper. Place fish on a heatproof plate that is large enough to accommodate it (a glass pie plate works well and will fit inside your steamer), bending fish slightly if it is too long. Stuff half of ginger inside cavity of fish and spread remaining ginger on top of fish.
2. Pour a few inches of water into a wokor stockpot and set the steamer in the wok or on the rim of the stock pot. Make sure the water doesn't touch the bottom of the steamer. Cover the steamer and bring the water to a boil over high heat.
3. Place the plate holding fish in the steamer, cover and steam until fish flakes easily when tested with the tip of a knife, about 8 minutes.
4. While fish is steaming, in a small bowl stir together soy sauce, rice wine and 1 tablespoon water. Set aside.
5. When fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay scallion and cilantro along the top of the fish. In a small sauté pan, heat oil over high heat until it is hot but not smoking. Remove oil from heat and pour it directly over scallion and cilantro. Drizzle soy sauce mixture over fish and serve immediately.
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