Steamed Whole Fish with Ginger and Scallion
A celebrated Cantonese technique of gently steaming a whole sea bass or snapper, then finishing it with a sizzling pour of hot oil, fresh ginger, scallion, and soy sauce for a silky, clean-flavored dish.
Ingredients
- 1 (2 lb) whole sea bass or red snapper, cleaned and scaled, scored 3 times on each side
- 2 oz fresh ginger, peeled, julienned
- 4 scallions (green onions), cut into 3-inch pieces
- 4 scallions for garnish, julienned
- 1 oz fresh ginger for garnish, peeled, julienned
- 2 tbsp gluten-free tamari or gluten-free soy sauce
- 2 tbsp Shaoxing rice wine (or dry sherry; omit for strict GF)
- 2 tsp toasted sesame oil
- 3 tbsp vegetable oil (for hot oil finish)
- 1/2 tsp kosher salt
- 1 tsp granulated sugar
- 2 tbsp hot water
Instructions
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1
Rinse 1 (2 lb) scored 3 times on each side whole sea bass or red snapper, cleaned and scaled inside and out, then pat dry. Rub the cavity and scored cuts with 1/2 tsp kosher salt. Stuff the cavity with half the 2 oz peeled, julienned fresh ginger and 4 cut into 3-inch pieces scallions (green onions).
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2
Set up a steamer large enough to hold the fish flat. Bring water to a rolling boil. Place the fish on a heatproof plate inside the steamer. Lay the remaining ginger and scallions on top of the fish.
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3
Steam the fish over high heat. A 1-lb fish takes about 8-10 minutes; a 2-lb fish takes about 12-15 minutes. The fish is done when the flesh flakes easily at the thickest point and registers 145°F (63°C) internally.
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4
While the fish steams, mix 2 tbsp gluten-free tamari or gluten-free soy sauce, 2 tbsp Shaoxing rice wine (or dry sherry; omit for strict GF), 1 tsp granulated sugar, and 2 tbsp hot water in a small bowl to make the seasoning sauce.
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5
Carefully remove the plate from the steamer. Discard the aromatics. Pour off any accumulated liquid from the plate.
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6
Scatter 4 julienned scallions for garnish and 1 oz peeled, julienned fresh ginger for garnish over the fish. Drizzle the seasoning sauce over the fish, then drizzle with 2 tsp toasted sesame oil.
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7
In a small saucepan, heat 3 tbsp vegetable oil (for hot oil finish) over high heat until smoking. Immediately pour the hot oil evenly over the scallion and ginger garnish. Serve immediately.