Steamed Whole Fish with Ginger and Green OnionsJoyce Slaton | Delicious Living
- Serves: 4 people
- Calories per serving: 250
Whole fish, central to Chinese New Year celebrations, connotes abundance for the upcoming year. This simple and uncommonly delicious recipe works with any white fish, but it must be very fresh; check for clear eyes and shiny scales when purchasing. If you don’t have a bamboo steamer, rig your own by arranging chopsticks in a grid in the bottom of a large pot.
- In a small bowl, combine ginger, 1/4 cup green onions, and garlic. Set aside.
- Wash fish and pat dry with paper towels. Mix lemon juice with salt and rub into fish inside and out. Cut 3 diagonal slashes, each 1/2- to 3/4-inch deep, into both sides of fish. Using the knife tip, make 1/2-inch-deep cuts along the backbone.
- Place fish on a glass pie plate or a steamer-safe dinner plate. Rub ginger-garlic mixture along fish skin, then stuff inside slits and cavity. Place plate into or atop a steamer in a pot with 11/2 inches water. Cover and steam until fish flesh is just opaque, 8–10 minutes.
- Meanwhile, stir together soy sauce, sugar, and sesame oil until sugar dissolves. When fish is cooked through, carefully remove plate from steamer and pour soy sauce mixture over fish and inside cavity. Garnish with chopped green onions.
|Nutrition Facts Per Serving (with 2 teaspoons sauce):|
|Calories: 250 calories|
|% fat calories: 14|
|Saturated Fat: 1g|