I used a 1 lb Branzino, as that is what looked the best at my fish market this week. However, you can use any 1 pound whole fish (or filets 1 inch or thicker). For larger fish, you will need to adjust your steaming time.
Ingredients:
A) For steaming Fish
Directions:
Equipment: You will need some way of steaming the fish. I used a large wok (this one is my family's favorite - I have one, my dad has one, my in-laws have it - you get the point), and something like steamer basket .
A) Steaming:
Cooking times:
Whole fish 1 lb: check at 10-12 minutes, add 2 minutes for every 1/2 lb
Fillets 1" and thicker: check at 10 minutes, add 2 minutes for every 1/2" more thickness
Fillets less than 1": check at 7 minutes
Super thin fillets: check at 5 minutes
Check to see if its done at the times indicated. Poke your chopstick or a knife at the flesh near the top fin. If flesh flakes easily near the top fin, then its done. If flesh sticks together still, then add 1-2 more minutes to cooking time. For filets, just gently poke at the flesh in the middle. Timing depends on the thickness of your fish. Periodically check to make sure you haven't run out of steaming water - if it is low, you may need to add more. After steaming, discard the cooked herbs and cooking juices in the pan. Transfer your fish to a serving platter.
B) Aromatics: Towards the end of the steaming process, you'll want to start preparing the aromatics that garnish the finished dish. Take a microwave-safe bowl, add (B) and microwave for 30 seconds. Set aside. When fish is done steaming, carefully lift the fish out onto a serving platter, discarding all of the cooked cilantro/ginger/scallions and the fish juice in the pan. Pour the hot (B) over fish.
C) Garnish (C): In a separate pan or wok, heat up cooking oil until you see smoke. Add the ginger and scallions, fry for 10 seconds to "pop" the flavors. Pour this cooking oil + herbs over the fish. You'll hear a very satisfying sizzle!
Thanks again to A Steamy Kitchen for this fabulous recipe! Don't be discouraged by the many steps. It is actually very fast and easy, and took less than 30 minutes total from start to finish! Fish symbolizes prosperity, and when prepared whole - represents family unity. Happy Lunar New Year!
A) For steaming Fish
- 4 stalks, scallions - cut into 3" lengths
- 3" piece of ginger - slice into "coins"
- small bunch of cilantro
- 1 1/2 tablespoons Shaoxing/ rice wine to pour on fish prior to steaming (or any cooking wine like dry sherry)
- salt & pepper
- 2 tablespoons rough chopped cilantro
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt + 1/4 teaspoon white pepper (or black pepper if you don't have white)
- 2 stalks, scallions - cut into 3" lengths
- 2" piece of ginger - finely julienned to the skinniest, thinnest strips you can possibly manage without a microscope
- 2 tablespoons cooking oil
Directions:
Equipment: You will need some way of steaming the fish. I used a large wok (this one is my family's favorite - I have one, my dad has one, my in-laws have it - you get the point), and something like steamer basket .
A) Steaming:
- Clean & Stuff: Clean your fish, pat dry. Generously season the inside and outside of the fish with salt and pepper. Take half of (A) and stuff inside the fish. If you are using filets, skip this.
- Make your bed: Take the other half of (A) and lay it on the bottom of your steamer tray/ basket. If using filets, use all of (A) for the bed. Lay the fish on top of the bed. If fish is too long, cut in half. Pour 1 1/2 tablespoons rice wine on top of the fish.
- Steam: Add 2" of water to your large pot/ wok, cover and bring to a boil. When it is boiling, uncover and wipe the inside of the cover clean of any condensation (otherwise this condensation will drip back down on your fish, diluting the flavor) Put your fish pan inside, propped up on steamer basket (should not touch the bottom water). Steam the fish on medium heat
Cooking times:
Whole fish 1 lb: check at 10-12 minutes, add 2 minutes for every 1/2 lb
Fillets 1" and thicker: check at 10 minutes, add 2 minutes for every 1/2" more thickness
Fillets less than 1": check at 7 minutes
Super thin fillets: check at 5 minutes
Check to see if its done at the times indicated. Poke your chopstick or a knife at the flesh near the top fin. If flesh flakes easily near the top fin, then its done. If flesh sticks together still, then add 1-2 more minutes to cooking time. For filets, just gently poke at the flesh in the middle. Timing depends on the thickness of your fish. Periodically check to make sure you haven't run out of steaming water - if it is low, you may need to add more. After steaming, discard the cooked herbs and cooking juices in the pan. Transfer your fish to a serving platter.
B) Aromatics: Towards the end of the steaming process, you'll want to start preparing the aromatics that garnish the finished dish. Take a microwave-safe bowl, add (B) and microwave for 30 seconds. Set aside. When fish is done steaming, carefully lift the fish out onto a serving platter, discarding all of the cooked cilantro/ginger/scallions and the fish juice in the pan. Pour the hot (B) over fish.
C) Garnish (C): In a separate pan or wok, heat up cooking oil until you see smoke. Add the ginger and scallions, fry for 10 seconds to "pop" the flavors. Pour this cooking oil + herbs over the fish. You'll hear a very satisfying sizzle!
Thanks again to A Steamy Kitchen for this fabulous recipe! Don't be discouraged by the many steps. It is actually very fast and easy, and took less than 30 minutes total from start to finish! Fish symbolizes prosperity, and when prepared whole - represents family unity. Happy Lunar New Year!
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