Steamed Whole Fish with Scallions and Ginger

Name: Steamed Whole Fish with Scallions and Ginger
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps minced fresh ginger; 907 grams red snapper, black sea bass or salmon trout, cleaned and scaled; 8 scallions--halved crosswise, finely julienned and then cut into 1-inch lengths; 4 servings Sea salt; 1 teaspoon Asian sesame oil; 2 Tbsps soy sauce; 1 Tbsp peanut oil or vegetable oil; 2 Tbsps Chinese cooking wine, dry white wine or dry sherry

You can never have too many main course recipes, so give Steamed Whole Fish with Scallions and Ginger a try. This gluten free, dairy free, and pescatarian recipe serves 4. One portion of this dish contains about 46g of protein, 19g of fat, and a total of 383 calories. If you have ginger, asian sesame oil, cooking wine, and a few other ingredients on hand, you can make it.

Instructions

Wash the fish in cold water and wipe dry. Make 3 parallel diagonal 2-inch-long slashes on each side of the fish, slicing through to the bone. Rub the fish all over with 1 teaspoon of sea salt and lay it on a heatproof plate large enough to hold it.

Ingredients you will need

Sea Salt

Water

Bone

Fish

Dry Seasoning Rub

In a mortar, pound the ginger to a paste with a pinch of sea salt. Take one-third of the ginger paste and stuff a little into each of the slashes in the fish. In a small bowl, mix the remainder of the ginger paste with the soy sauce, wine and 1/2 teaspoon of the sesame oil. Spoon the sauce into the cavity and on top of the fish and let marinate for 10 to 20 minutes.

Ingredients you will need

Ginger Paste

Sesame Oil

Soy Sauce

Sea Salt

Ginger

Sauce

Fish

Wine

Equipment you will use

Mortar And Pestle

Bowl

Tuck one-fourth of the scallion shreds into the cavity of the fish. Spoon any marinade from the plate over the fish and top with the remaining scallions.

Ingredients you will need

Green Onions

Marinade

Fish

To set up your steaming arrangement, pour about 3 cups of water into a large wok and bring to a boil over high heat. Set the plate with the fish in a metal or bamboo steamer and cover tightly with a lid or with foil. When the water is boiling vigorously, put on oven mitts and carefully place the steamer in the wok; the water should not touch the plate. Steam the fish until it is opaque throughout and flakes easily when pulled with a fork, 15 to 18 minutes. Carefully remove the steamer from the wok.

Ingredients you will need

Water

Fish

Equipment you will use

Oven Mitt

Aluminum Foil

Wok

When the fish is almost done, heat the peanut oil and the remaining 1/2 teaspoon of sesame oil in a small skillet until very hot.

Ingredients you will need

Peanut Oil

Sesame Oil

Fish

Equipment you will use

Frying Pan

Remove the plate with the fish from the steamer.

Ingredients you will need

Fish

Pour the hot oil over the fish to glaze it (steaming often leaves a very matte finish) and serve the fish immediately from the plate. Guests can lift pieces of fish off the plate with chopsticks as they eat or they can be served formal portions. Be sure to serve a little of the sauce with the fish.

Ingredients you will need

Sauce

Fish

Cooking Oil

Equipment you will use

Chopsticks

Equipment

Ingredients

Servings:

2Tbsps

minced fresh ginger 907grams

red snapper, black sea bass or salmon trout, cleaned and scaled 8

scallions--halved crosswise, finely julienned and then cut into 1-inch lengths 4servings

Sea salt 1teaspoon

Asian sesame oil 2Tbsps

soy sauce 1Tbsp

peanut oil or vegetable oil 2Tbsps

Chinese cooking wine, dry white wine or dry sherry

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.