|
1-1/4
1/2
2
4
1
1
3
|
#
T
in
T
t
T
|
Fish, whole (1)
Salt
Ginger
Scallions
Soy Sauce
Sesame Oil, dark
Rice Wine (2)
|
Prep - (35 min - 15 min work (not counting
cleaning the fish))
- Scale and clean FISH. Make shallow diagonal cuts on both
sides, just through the skin, three or four depending on fish shape
and about 3/4 inch apart. Rub the Fish inside and out with
SALT.
- Peel GINGER as needed and slice thin. Cut the slices into
thin slivers. Crush SCALLIONS moderately with your kitchen
mallet and cut into 1 inch lengths. Mix with Ginger.
- Stuff Fish with 1/2 the Ginger / Scallion mix. Set it
out on the dish it will be steamed in, which should be 3/4 inch to
1 inch deep.
- Sprinkle fish with SOY SAUCE, then SESAME OIL. Spread
the rest of the Ginger / Scallion mix over the fish. Let
marinade at room temperature for 20 minutes or in the refirgerator
for 1 to 2 hours if you're working ahead.
Run - (15 min)
- Sprinkle the RICE WINE around the fish and place the dish in
the steamer (see Photos).
Make sure it's level so the sauce is well distributed. Bring the
water to a boil with the steamer open. Important: this limits
the amount of water that condenses into the dish. Once it's boiling
well, cover tightly and steam at a moderate boil for about 20
minutes.
- Serve in the steaming dish with the sauce that has been produced
there, or serve on separate dishes and ladle sauce over. You can
remove the ginger and scallions if you wish, they are not eaten.
|
