from The Double Happiness Cookbook
Steeped in the symbolism of togetherness and unity, serving a steamed whole fish at important family gatherings is an age-old Chinese food tradition. The elders at the table were always given rights to claim the most covetable parts of the fish — the head, belly, and tail — but Mom always found a way to sneak me a fish cheek (the most tender part of the fish). I love using rockfish or bass for this dish.
Ingredients
1 (1½–2-lb) whole white fish (I prefer rockfish), cleaned, head and tail on
2 slices ginger, cut into thin matchsticks (divided)
2 spring onions, sliced diagonally (divided)
Salt and black pepper to taste
3 Tbsp canola oil
2 Tbsp soy sauce or tamari (divided)
Sprig of cilantro, coarsely chopped
2 sprigs Italian parsley
Steamed rice, to serve
Directions
Rinse fish under cold running water, then pat dry with a kitchen towel.
Bring water to a boil in a steamer. Place fish on a lipped heatproof plate, ensuring it lies flat and fully inside the plate, for even cooking. Sprinkle with half of the ginger and half of the spring onions. Season lightly with salt and pepper. Cover with plastic wrap and steam over high heat for 8–10 minutes, until cooked through. (If a chopstick can easily pierce the fish, it’s fully cooked.) Remove from heat.
Heat oil in a small frying pan over high heat. Add soy sauce (or tamari) — careful, it may splatter. Remove plastic wrap from fish and pour oil mixture over fish. Garnish with the remaining ginger and spring onions, cilantro and parsley.
Serve immediately with rice.
Yield: Makes 4 servings
Nada’s Tips & Tricks: If you have fussy eaters around the table, take the head and tail off the fish before or after you cook it. Doesn’t have the same presentation but the fussy ones will love the taste. This dish reminds me of our travel through China – a very common way of eating fish there.
Contents and images used with permission by Figure 1 Publishing. https://www.figure1publishing.com/book/the-double-happiness-cookbook/