WHOLE STEAMED FISH
IngredientsServes 4 to 6
1 lotus root, for garnish
2 lb (1 kg) whole white ﬁsh (sea bass, rock ﬁsh or snapper), scaled and gutted
1-in (2.5 cm) knob ginger, peeled and julienned
¼ cup (60 ml) vegetable oil
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) water
1 tsp (5 ml) sesame oil
2 tsp (10 ml) sugar
4 green onions, julienned
1 handful cilantro leaves
dried goji berries, for garnish
steamed jasmine rice, for serving
- Peel lotus root and, carefully using a mandolin or vegetable peeler, slice or peel ten ⅛-in (0.25 cm) slices. Rinse in cold water, then dry thoroughly with paper towel.
- In a small saucepan, deep fry lotus in 1-in (2.5 cm) vegetable oil at 325 F (170 C) until golden brown, ﬂipping halfway through, about 5 minutes total. Remove to paper towel to drain.
- Prepare wok or wide pot for steaming: ﬁll with 2-in (5 cm) water and place a steaming trivet inside. Place a heatproof plate (a glass pie plate works well) large enough to ﬁt ﬁsh on the trivet and bring water to a boil over high heat.
- Stuff ﬁsh with half the ginger. Place ﬁsh on plate, put remaining ginger on top of ﬁsh and cover wok. Steam for 10 to 15 minutes, or until ﬁsh is cooked through and ﬂakes easily with a fork.
- Just before ﬁsh is ﬁnished cooking, heat vegetable oil over medium-high heat until hot and shimmering.
- In a small bowl, combine soy sauce, water, sesame oil and sugar.
- Remove plate from wok and transfer ﬁsh to a serving platter. Place green onions on top of ﬁsh.
- Carefully pour hot oil over ﬁsh, followed by soy sauce mixture. Garnish with cilantro, goji berries and lotus root chips. Serve with steamed jasmine rice.