Steamed Whole Fish with Ginger and Scallions

Chinese food has reigned as one of my family’s favorite cuisines to eat for as long as I can remember. All our special occasions, whether they be birthdays or anniversaries, were celebrated at Chinese restaurants. And growing up in Dubai, the land of immigrants, we had some of the best.

As my father, brother and I became experts at eating and deciphering the various items on the menu at these restaurants, my vegetarian mother became an expert at recreating them at home. One such exquisite dish was a steamed whole fish with ginger and scallions. Even today, her ability to flawlessly cook non-vegetarian dishes without ever tasting them awes me.

She once cooked this dish for an engagement party she threw for our friends. I clearly remember her spending the whole day creating a feast of numerous dishes. And when she walked into the dining room holding a platter of this fish, I could have sworn that I heard angels singing.

As I write this, I realize that it is the Chinese New Year. As part of the celebration, it is a custom to serve fish for dinner as a blessing of abundance since the Chinese word for fish, Yu, sounds very similar to the words for abundance and prosperity. It is also considered good luck to serve the fish whole, with head and tail, which symbolizes a good beginning and ending for the coming new year. What better time to resurrect my mother’s fish recipe?

Using a wok, I steam the fish in a plate of chicken broth. Steaming it makes the meat delicate and succulent, and cooking it whole – with its skin and bones – adds a richness to the broth. I also pile on loads of fresh ginger and scallions to give the dish a tangy and spicy kick. Once cooked, I carefully transfer the fish to a serving platter and either pour the seasoned broth onto the fish or into individual soup bowls. This way I can add the broth to my dish as I eat it or I can sip it like one of the best soups I’ve ever had. And as if all this tastiness was not enough, I like to make the dish even more decadent by drizzling my favorite Burmese condiment, Garlic Turmeric Oil, over it.

A printable list of ingredients and directions are at the end of this post,
along with an image of this Perfect Morsel.

Julienne the ginger. Cut the peeled ginger in long thin strips lengthwise. Stack the ginger slices and thinly cut down the row of ginger to make matchsticks.

Mix the soy sauce and sesame seed oil in a bowl and pour over the fish. Sprinkle white pepper and sesame seeds.

Garnish the fish with the julienned ginger and set aside.

Heat 2 cups of water in a wok with a steamer or a pot with a rack on it on high heat.

TIP: If you don’t have a steamer rack, place 2 pairs of chopsticks on top of each other to form a “#” and to create a DIY steamer rack.

Once the water starts to boil, carefully place the plate of fish on the steamer rack. Cover the wok and steam for 12 minutes.

Garnish the fish with the julienned scallions and steam for another 3 minutes. Adding the scallions later in the process ensures that they will not overcook or become greyish green.

Carefully transfer the fish to a serving platter. Either pour the seasoned broth onto the fish or into individual soup bowls. You can add the broth to your fish as you eat it or you can sip it like one of the best soups you’ve ever had. Drizzle my favorite Burmese condiment, Garlic Turmeric Oil, over the fish and garnish with the cilantro. Serve with a side of rice or stir-fried bok choy.

Here’s a spoonful of the tender fish, tangy & spicy ginger, crunchy & fried garlic and the wonderfully seasoned broth.

           

Steamed Whole Fish with Ginger & Scallions

Ingredients

• 1 whole previously cleaned striped bass (or any other white firm flesh fish)
• 3 green scallions
• 2 inch of fresh ginger, peeled
• 1 1/2 cups chicken stock
• 2 tbsp soy sauce or tamari
• 1 tsp toasted sesame seed oil
• 1 tsp sesame seeds (black, white or both)
• 1/4 cup cilantro, finely chopped

Directions

1. Julienne the scallion. Rinse the scallions under cool running water. Cut off and discard the root ends and the top 1 inch of the dark-green parts. Remove the tough outer layer. Cut into 1/3rd pieces. Halve each piece lengthwise and then cut each half into thin slivers.
2. Julienne the ginger. Cut the peeled ginger in long thin strips lengthwise. Stack the ginger slices and thinly cut down the row of ginger to make matchsticks.
3. Rinse the fish under cold running water and remove any scales.
4. Using a knife, score the fish by making one or two cuts across the thickest part of the fish, keeping the fish intact. This allows the seasoning to reach the innermost meat and for even cooking.
5. Place fish on a large heat-resistant plate or platter. Pour just enough chicken stock over the fish to almost fill the plate.
6. Mix the soy sauce and sesame seed oil in a bowl and pour over the fish.
7. Sprinkle white pepper and sesame seeds over the fish.
8. Garnish the fish with the julienned ginger and set aside.
9. Heat 2 cups of water in a wok with a steamer or a pot with a rack on it on high heat. TIP: If you don’t have a steamer rack, place 2 pairs of chopsticks on top of each other to form a “#” to create a DIY steamer rack.
10. Once the water starts to boil, carefully place the plate of fish on the steamer rack. Cover the wok and steam for 12 minutes.
11. Garnish the fish with the julienned scallions and steam for another 3 minutes. Adding the scallions later in the process ensures that they will not overcook or become greyish green.
12. Carefully transfer the fish to a serving platter. Either pour the seasoned broth onto the fish or into individual soup bowls. You can add the broth to your fish as you eat it or you can sip it like one of the best soups you’ve ever had. Drizzle my favorite Burmese condiment, Garlic Turmeric Oil, over the fish and garnish with the cilantro. Serve with a side of rice or stir-fried bok choy.

Preparation time: 10 minutes
Cooking time: 15 minutes
Number of servings: 2