Recipe of the Week


Prep Time: 1 Hour
Yields: 6 Servings

I first experienced the fabulous flavor of whole steamed fish with ginger and spring onions when opening my promotional restaurant in Taipei. I absolutely loved the clean fresh flavor and I know you will as well.

2 (2–2½ pound) whole striped bass, cleaned and dressed
1 (4-inch) piece fresh ginger, peeled and thinly sliced
8 whole green onions, roots trimmed
kosher salt and black pepper to taste
granulated garlic to taste
1 cup sake
1 cup dry white wine
½ cup water
3 tbsps sesame oil, divided
1 lemon, sliced
2 bay leaves
1 tsp whole black peppercorns
¼ cup olive oil
½ cup sliced green onions
1 tbsp minced ginger
1 tbsp brown sugar
½ tsp chili paste
½ cup soy sauce
1 tbsp rice wine vinegar

In the bottom of a large porcelain Dutch oven, place 3 coffee saucers side by side with whole green onions. Season fish inside and out with salt, pepper and granulated garlic. Add fish then set aside. In saucepot, bring 2–3 inches of water to a rolling boil. Add sake, wine, ½ cup of water, 2 tablespoons of sesame oil, lemon slices, bay leaves, peppercorns and sliced ginger and return to a boil. Pour hot mixture over fish into oven, making sure liquid does not touch bottom of fish; it is for steaming only. Bring to a rolling boil, reduce heat to low as not to reduce liquid in pot but allow steam to form in pot. Cover and cook 20–30 minutes or until fish is opaque and cooked through.
Carefully remove saucers from steamer, set aside and keep warm. In a small saucepan, heat olive oil and remaining tablespoon of sesame oil over medium-high heat. Add sliced green onions, minced ginger, sugar and chili paste and stir until sugar dissolves. Cook 2 minutes or until fragrant, add soy sauce and vinegar and heat through. While sauce is cooking, using 2 spatulas, remove cooked fish from saucers and place on a large platter. Top with hot sauce and serve immediately.


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