Asian Steamed Fish
INGREDIENTS
Main Dish for Two People
- One 2-pound whole rockfish or red snapper, scaled and cleaned with head and tail intact
- Season fish with Sea salt
- 3” x of fresh ginger root, peeled and finely julienned
- 1/4 cup light soy sauce
- 1/8 cup Asian black vinegar or balsamic vinegar
- 1 tablespoon rice wine
- 3 green onion shoots
- 1/2 cup peanut oil
- table spoon garlic chili paste Siracha
DIRECTIONS
- Rinse then dry fish. Season fish with salt. Using a large bot with seaming colander inside, place whole fish slightly bent inside pot once seaming. Cover with lid and leave to steam for 8-10 minutes.
- meanwhile, while fish is steaming, prepare a sauce pan with peanut oil. About one minutes before the fish is ready, get the peanut oil as hot as possible on high heat.
- remove fish from pot and place onto plate using large spatulas, as to not break the fish apart. Once the fish is on the plate, place julienned ginger and chopped green onions over the fish and pour scalding hot peanut oil over. The oil with pop and sizzle as it cooks the ginger and green onion.
- Immediately pour soy sauce and black vinegar over fish, and garnish with Siracha garlic chili paste to taste.
- Make sure your guests are ready to eat immediately as this dish is best eaten hot.
WINE PAIRING
Fresh and fruity is the name of the game to combat the soy sauce and black vinegar, but also keep the intensity to a minimum to allow the delicate fish flavors to pop. Try a pinot grigio or chenin blanc.
