Wednesday, February 20, 2013

Cooking: Steamed Striped Bass with Ginger, Scallion, and Soy Sauce

Steaming fish is just as easy as steaming chicken. Possibly easier. It takes a shorter amount and you won't have to portion out the pieces. It's best served whole as a symbol of abundance. And don't even think about flipping it over to get the meat on the other side. Nope. Instead, remove the bones to get to the meat.

Here I have a striped bass that my fish monger cleaned for me. I cut slits into the top half of the body on both sides. Then I stuffed ginger and scallion into the slits as well as the open cavity. To cook, I laid a bed of ginger and scallion on the plate. Then I seasoned the fish with salt and white pepper, inside and out. A couple of splashes of soy sauce and oil finishes the flavoring. Then into the steamer for just 15 minutes. A good test is using a blunt end like a chopstick to poke at the flesh. If it's soft and gives away immediately then it's done.
This dish doesn't really need a recipe but I put one together anyway for those of you that really need it. By the way, this recipe is interchangeable with a lot of different fish including tilapia, black bass, and flounder just to name a few.

Steamed Striped Bass with Ginger, Scallion, and Soy Sauce
1 whole striped bass about, 2 lbs, gutted and cleaned
1/2 inch knob of ginger cut into matchsticks
1 scallion, julienned
1 tbsp vegetable or canola oil
2 tbsps light soy sauce
White pepper

1. Bring a large pot of water to a rolling boil.
2. Cut deep slits into the sides of the fish. Stuff ginger and scallions into each slit. Season the fish inside and out with salt and pepper. Stuff more ginger and scallions into cavity of fish.
3. Lay a bed of the ginger and scallions in a pan. Place fish on top. Finish garnish with ginger and scallions. Pour soy sauce and oil on top.
4. Place pan in steamer and set on top of boiling pot of water. Steam until fish is completely cooked through about 10-15 minutes. Serve immediately.

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