Steamed Bass with Ginger and Scallion
Cantonese steamed whole fish with ginger and scallion products a super umami flavor with juicy and tender meat. The hot oil poured on top makes the flavors of the ginger and scallion SO fragrant.
1/2 cup peanut oil
One 1 1/2-inch piece of fresh ginger, peeled and julienned (3 tablespoons)
One 2 1/2-pound whole black sea bass, cleaned and scaled
Soy sauce, for drizzling
1 teaspoon Sesame oil
2 tablespoons chopped cilantro
1 stalk scallion, cut into 2-inch julienne strips
1/3 red pepper thinly sliced, use hot chilli pepper if your prefer spicy food
1 tablespoon rice wine
Step 1: Rinse the fish in cold water and pat dry with paper towels. Make a few cuts on the fish to get better favor. 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 and red pepper inside the cavity of the fish and spread the remaining on top of the fish.
Step 2: 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.
Step 3: 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.