12/28/12 - Whole Fish- Head to Toe

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Ingredients

1 (1½-pound) whole white-fleshed fish, such as black sea bass, scales removed, gutted, flesh scored (on a bias) in 2-inch intervals down to the bone

Salt and black pepper

¼ cup thinly sliced (on a bias) scallion greens

1 heaping tablespoon finely julienned fresh ginger

¼ cup soy sauce

3 tablespoons peanut oil

Dash of sesame oil

Pinch of sugar

¼ cup thinly sliced (on a bias) scallion greens

1 heaping tablespoon finely julienned fresh ginger

¼ cup soy sauce

3 tablespoons peanut oil

Dash of sesame oil

Pinch of sugar

Instructions

Put the fish in a shallow, heatproof dish. Season lightly with salt and pepper inside and out.

Disperse the scallions and ginger on top, underneath, and inside the fish.

In a separate bowl, combine the remaining ingredients and pour over the fish.

Place the dish with the fish on a rack above boiling water in a suitable pot and cover the pot.

Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 6 to 7 minutes.

Serve.