Cantonese-Style Steamed Fish
Fresh local seafood feels like a celebration on its own. This recipe amplifies the celebratory feeling—by way of both timing and treatment.
The timing is Lunar New Year. Different parts of the world greet another dance around the sun—and/or with the moon—in various ways. Many in the global East celebrate this month (starting Feb. 10).
The treatment comes courtesy of Sea Grant. That’s the same ocean-minded education nonprofit organization that’s honoring its own 75th trip around the sun, and the group that partnered with MBFT on the breakthrough Fishermen First Aid and Safety Training.
The recipe below is one of scores starring in California Sea Grant’s forthcoming cookbook with depth worthy of 3/4th of a century. Amid its pages appear 100 different dishes, including this easy and delicious number by Chef Andrew Gerdes of mission-driven MAKE Projects and its restaurant.
CA Sea Grant’s Emily Miller, who is helping compile the book (out around the end of the year) recommends using gloriously named shortspine thornyhead because red is the key festive color for LNY, or another bright red West Coast rockfish, like vermilion or blackgill.
“The shortspine thornyhead is a fish that many people on the West Coast are unfamiliar with,” she says. “It has incredibly delicate and rich white meat that is high in omega-3s…and frankly it’s a wonderful fish, really unique.”
Cantonese-Style Steamed Fish
Serves: 2; preparation time: 10 minutes; cooking time: 30 minutes
Ingredients
1 (2-pound) whole white-fleshed fish, scaled and gutted
1 bunch scallion, divided
2-inch piece of ginger, peeled and thinly sliced
6 tablespoons seasoned soy sauce for fish
¼ cup neutral-flavored oil
Salt to taste
Method
Set up a large wok with a steamer basket or prepare your steam oven to 350℉.
Season the inside of the fish with a bit of salt and several slices of ginger. Set aside. In a large, shallow dish, place several whole scallions along with the remaining sliced ginger, then top with the fish. Pour over 3 tablespoons of the soy sauce. Steam fish around 20-25 minutes, depending on the size and thickness. The meat should flake easily. Cut remaining scallions into 2-inch lengths, and julienne. Set aside.
Carefully remove the dish from the steamer and spoon remaining 3 tablespoons of soy sauce over the fish. Cover with julienned scallions. Heat the oil until very hot and pour over the scallions on top of the fish. Serve immediately.
Chef notes: Seasoned soy sauce for fish is available at many Asian markets. you can also substitute a light or low-sodium soy sauce with about ½ teaspoon sugar per tablespoon of soy sauce.