Here’s a simple and delicious way of serving whole fish.
Have your fish cleaned by the fishmonger but make sure to check for scales before you cook. Dry the fish with paper towels, cut some slashes in each side then place it on a dish that will fit in your steamer or wok. Place spring onions (scallions) and plenty of grated ginger on top of the fish as well as in the cavity. Steam for 15 to 20 minutes, depending on the size of the fish, until the flesh is opaque and flaky – you can check this with a chopstick or knife. When the fish is ready discard the liquid and place the fish on a serving platter. Heat some oil and a little sesame oil in a small saucepan until very hot. Place some more fresh ginger on the fish and pour the hot oil all over the entire fish – it should sizzle. Finally, drizzle with seasoned soy sauce for seafood (available at Asian stores and supermarkets). Serve with steamed white rice.
michelle picker cooks 