Steamed Whole Fish With Ginger, Scallions, and Soy Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

这是一个简单的方法来准备全鱼,但是e that few Western cooks have mastered. In the Vietnamese culture, a properly steamed fish is a benchmark for chefs, and those who can't do it right are considered to be bad cooks. A perfectly steamed fish has flesh that is just cooked at the bone, never dry. Typically, whole fish are not served with the liquid in which it was steamed, which is too fishy tasting, and any sauce is added at the end, after the fish has been cooked. In this classic Chinese preparation, the fish is topped with scallions, cilantro and ginger, then doused with hot oil, which releases the flavor of the aromatics into the flesh of the fish.

Ingredients

Serves 2 to 4 as part of a multicourse meal

1 (1½-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact

Kosher salt and freshly ground black pepper

freshly ground black pepper

2 by ½-inch piece fresh ginger, peeled and finely julienned

¼ cup light soy sauce

1 tablespoon rice wine

1 scallion, white and light green parts only, julienned

4 cilantro sprigs

½ cup canola oil

Step 1
1. 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.
Step 2
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.
Step 3
3. 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.
Step 4
4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
Step 5
5. 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.

Reprinted with permission fromVietnamese Home Cookingby Charles Phan with Jessica Battilana. Copyright © 2012 by Charles Phan; photographs copyright © 2012 by Eric Wolfinger. Published by Ten Speed Press, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Charles Phanis the executive chef and owner of The Slanted Door family of restaurants. He received the James Beard Award for Best Chef California in 2004, and in 2011 was inducted into the James Beard Foundation's list of Who's Who of Food in America. He lives in San Francisco with his wife and their three children.