Steamed whole rockfish
Steaming your fish whole is a fantastic way to get the most out of it. You’ll be amazed at how much meat you can get from the nooks and crannies, and this tasty Asian recipe is easy and sure to impress. Dressed up with ginger and cilantro, your rockfish never looked so good! (note: you can also do this with fillets)
2 whole rockfish, between 1.5 – 2lbs each
Bunch of cilantro, loosely chopped
4 scallions, trimmed and chopped in half - thinly slice white parts lengthwise and slice the green parts in half so you have several 2” green pieces
2-3” knob of ginger, peeled and sliced into match stick pieces
white wine or sake
Score three slices on both sides of your fish
Put the scallion tops on a plate and rest the whole fish on top
Salt your fish, inside and out
Pour a little of the white wine or sake on the fish, and top with half the ginger pieces.
Put an inch or so of water in a wok, and place your steamer basket on top. Place your plate of fish atop the steamer basket and cover.
Let it steam for about 10 minutes, then turn it off and sit for 3 minutes.
Meanwhile, heat a pan on your stove top and add 2-3 tablespoons of the oil
Remove the plate from the wok and pour off the liquid (careful – it’s hot!)
Back to your fish: remove the ginger pieces from atop the fish, and replace with fresh ones, and top with your cilantro
Pour the hot oil on the fish (yes, really!) it will sizzle and that’s exciting.
Drizzle soy sauce on top, and serve. It goes nicely with rice to sop up some of the cooking liquid. Cheers!