Steamed Whole Fish with Ginger, Scallions, and Soy
You can never have too many main course recipes, so give Steamed Whole Fish with Ginger, Scallions, and Soy a try. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 858 calories, 72g of protein, and 62g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up canolan oil, cilantro sprigs, scallion, and a few other things to make it today. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper.
Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid.
Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking.
Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them.
Drizzle the soy mixture over the fish and serve immediately.
How to Prepare a Whole Fish
Most markets sell fish that have already been scaled and gutted. If a fish has not been cleaned, you can ask the fishmonger to clean it for you. When we serve a whole fish at the restaurants, we also trim off the fins because the fish is easier to serve without them. With a pair of scissors, cut off the fins from both sides of the fish, from the belly, and then the dorsal fins (the ones running along the back). Finally, trim the tail by cutting it into a V shape and score the fish.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.
Mark West Pinot Grigio
Crisp and clean, this wine features honeydew, stone fruit, and citrus with a subtle, clean, lingering finish.Try pairing with good old fish and chips, summer salads, and steamed clams by the dozen...or dozens.