Asian Steamed Whole Fish
 
 
Ingredients
  • 1 whole flaky white fish (flounder, snapper, sea bass, branzino)
  • 4 tbsp. fresh ginger, julienned
  • 2 scallions, julienned (white and green parts separated)
  • 1 stick of lemongrass, outer layers peeled, then mined
  • ¼ cilantro, minced
  • ¼ toasted sesame oil
  • ¼ cup water
  • ¼ cup low sodium soy sauce
  • pinch of salt
  • pinch of pepper
Instructions
To prepare the fish:
  1. Have your local fishmonger descale, gut, and clean your whole fish (leaving the head and tail on). Make sure the fish is really fresh, you can tell by looking at its eyes - they shouldn't be cloudy, they should be clear.
  2. Slit the fish several times on one side and prepare it to be steamed.
Steam the fish:
  1. Preheat oven to 350 degrees F. I don't have a steamer, but if you do, use that. I took a roasting pan, filled the bottom with about 1 inch of water, set a rack into the pan above the water, and placed fish inside, slit side up. Then, cover the dish with foil and steam (for a fish 3-5lb steam for 25-30 min.)
For the sauce:
  1. Heat toasted sesame oil in a large wok. Add the ginger, white portions of scallion, lemongrass, water, salt, soy sauce, and pepper, and then simmer. Cook on medium-high heat for about 5-6 minutes, and then pour the sauce over the whole fish.
  2. Top with cilantro and serve!
  3. I find this easiest to eat with chopsticks, it is much easier to pick around the bones of the fish this way. It is also really great served over rice!
Recipe by A Tasty Mess at https://atastymess.com/asian-steamed-whole-fish/