The simplest way to enjoy a whole fish is just to simply steam them. You get to savor its natural flavor and pick those flesh in the tiniest crevices especially if its a Lapu-Lapu head or grouper. Any fresh white fleshed fish like this golden pompano can be used. I have tried it on sea bass and it works well too. Just make sure the fish is fresh.
Chinese Steamed Fish
Ingredients:
- 1 while fish
- 1 thumb sized ginger, julienned (separate 1/2 tsp chopped)
- 1 stalk scallion, sliced and white separated
- 3 tbsp Xiaoshing wine or white wine (optional if you don’t have it)
- 3 tbsp light soy sauce
- 2 tsp cooking oil
- sesame oil
- Clean, descale and gut the fish. Thaw if frozen.
- Stuff the julienned ginger in the stomach.
- Steam the whole fish in a steamer for 8-10 minutes.
- Transfer to a dish and nice cooked.
- Toast the white part of the scallions and chopped ginger until brown and toasty in a small amount of cooking oil. Then pour this over the fish while hot. You should hear it sizzle.
- Heat the wine with the soy sauce and pour over the fish.
- Top with fresh green scallions and an extra drizzle of sesame oil.
