Steamed Whole Fish
In many Asian cuisines, a common way to steam whole fish (usually surrounded by aromatics) is on a plate that is customarily set in a very large wok. The plate captures the juices that collect during cooking and create a flavorful broth. You can set the platter in a roasting pan if the fish is quite large, but use a wok if yours will accommodate. You‘ll have about a cup of broth after the fish has finished cooking, so use a platter deep enough to hold it. Then, be sure to drizzle some over each serving. Set out bowls of steamed rice and bok choy or wilted spinach along with more Asian fish sauce, a traditional table condiment.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Prepare fish Fit a wire rack in the bottom of a large roasting pan (17 1/2 by 12 inches) and add about 1 inch of water (it should come just below the top of the rack). Place pan over two burners on stove and bring to a boil over medium-high heat. Meanwhile, rinse fish well inside and out, scraping off any loose scales, and pat dry. Rest the fish on a shallow platter large enough to hold the fish. Tuck the cilantro, half of the lemongrass, and a third of the ginger inside the cavity. Scatter the remaining lemongrass and ginger along with the lime zest, garlic, and half the scallion over the top of the fish and around the platter. Squeeze half of 1 lime over the fish and drizzle with fish sauce. (Reserve remaining scallion for garnish.)
Step 2
Steam fish Set the platter on the rack in the pan and cover the pan tightly with parchment-lined foil. Steam over medium-high heat until the fish is cooked throughout, about 10 minutes per inch of thickness (25 minutes for a 2 1/2-inch-thick fish). Test by inserting a sharp knife into the flesh near the backbone; the flesh should be opaque and offer little resistance.
Step 3
Serve Remove the foil and lift the platter from the pan, being careful not to spill the juices. Garnish with scallion and cilantro and serve immediately.
SLICING GINGER INTO JULIENNE
Step 4
To cut fresh ginger into julienne, first peel with a paring knife or a small spoon, then cut into a neat rectangle. Slice as thinly as possible, cutting across the grain to prevent the ginger from becoming stringy in the dish. Then stack the slices and cut into very thin strips.
