Steamed Whole Fish 2 Recipe

Free Recipe Steamed Whole Fish 2

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Steamed Whole Fish 2 Recipe

1 Whole Fish -; (2 to 3 lbs)
(sea bass; red snapper or
-rock cod),
Cleaned; gutted,
With the head and tail
-intact
=== MARINADE ===
1 ts Salt
Juice of 1 lemon
1 tb Sesame oil
2 tb Peeled and slivered ginger
2 Garlic cloves; roughly
-chopped
2 Scallions; white and green
-parts, cut into slices
On the diagonal
2 Ginger chunks
3 tb Peanut oil
2 tb Sesame oil
1 tb Soy sauce
1 tb Fresh lemon juice
1 ts Sugar
=== GARNISH ===
Sliced scallions
Toasted black sesame seeds
Toasted white sesame seeds

Steamed Whole Fish 2 Preparation

Rinse the fish under cold running water, pat dry, and place on a lightly oiled, heatproof platter that will fit in your steamer or a large roasting pan. Cut 3 deep diagonal gashes along each side of the fish, to allow the flavors to penetrate the meat. Sprinkle the inside cavity and outside of the fish with the salt, squeeze the lemon juice over the fish, drizzle with sesame oil, then stuff the slivered ginger and chopped garlic into the gashes. Scatter the scallions over the fish, and marinate at room temperature for 20 minutes. Fill the steamer or roasting pan with water to within an inch of the steamer rack, and bring to a boil. Reduce to a simmer, and add the ginger chunks to the water. Place platter with fish on steaming rack, cover, and steam over low heat for 20 to 25 minutes, depending on the thickness of the fish (plan on 10 minutes for each 1 inch of thickness at its widest point). About 5 minutes before the fish is done, heat the peanut oil and the sesame oil in a small saucepan until hot, about 3 to 5 minutes. Remove from the heat and stir in the soy sauce, lemon juice and sugar. Test fish for doneness by poking with a fork or chopsticks. The fish meat should flake easily at its thickest part. Remove from the steamer, pour the hot oil mixture over the fish, and serve immediately. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # WT-1B16 broadcast 01-29-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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