Steamed Fish With Ginger & Scallions

1. 1

   For the fish, look for a whole porgy, black sea bass, Boston mackerel, or even trout, then get it scaled and gutted. (In a pinch, this can be made with fish filets, but I love cooking fish in the bone: I think it comes out much more moist and flavorful, as well as being a beautiful presentation.)

2. 2

   Rinse the fish with cold water inside and out and pat dry. Score a couple of gashes in the flesh on either side of the fish.

3. 3

   Slice 4 of the scallions and the knob ginger into a fine julienne and set aside. Save the scraps for stuffing the fish belly. Season the fish belly with salt and pepper and the teaspoon of wine or sherry.

4. 4

   Stuff the fish with the scallion and ginger scraps and the lime zest.

5. 5

   Take a large stock pot and put about 3 inches of water in it and bring to a boil.

6. 6

   Inside the pot, place an inverted cake pan or some other such thing so that you can rest a large plate with the fish on it inside the pot and out of direct contact with the water. (The fish will be on a plate that is resting on another object that is in direct contact with the bottom of the pot.)

7. 7

   Chop the final scallion into 3 pieces and rest it on the plate. Season the fish with salt and pepper on the outside with and place the fish on the plate.

8. 8

   Place the plate on the object in the pot, cover the pot, and steam over high heat for 10 to 12 minutes (more for a larger fish), until done.

9. 9

   While the fish is steaming mix the soy sauce with the vinegar and lime juice.

10. 10

    Remove the fish carefully and place on a serving plate. Place the julienned ginger and scallions across the top of the fish and sprinkle with the sesame seeds.

11. 11

    Heat the sesame oil in a small pan until just before smoking, then pour over the fish.

12. 12

    Finally, pour the soy sauce mixture onto the plate and serve. This fish is also quite tasty still served at room temperature.

* Per serving · 4 servings · Values may vary.