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STEAMED WHOLE FISH
1 1/2-pound whole fish, such as perch, rinsed, patted dry
Sake or Chinese yellow wine (huangjiu)
Salt and pepper to taste
1 1/2-inch piece of fresh ginger, peeled and cut into fine julienne strips
1 green onion, trimmed, cut into 2-inch lengths, slivered lengthwise
3 teaspoons soy sauce
1/2 teaspoon Asian sesame oil
Set a steamer in place atop a wok or skillet half filled with water. Place over high heat. Cut 2 or 3 slashes on each side of fish. Rub fish with sake; season with salt and pepper. Place in a glass pie plate or other heat-proof dish. Mix together ginger, onion, soy sauce and sesame oil. Pour over fish, piling ginger and green onion slivers evenly on top. When water in wok comes to a boil, place plate in steamer. Cover. Steam for about 15 minutes per pound. Test doneness by sticking a chopstick into thickest part of fish. Flesh should appear white, moist and flaky.
Serves 4 as part of a multicourse Chinese meal |
