CHINESE WHOLE FISH RECIPES

Steps:

• Cut half of the scallion and ginger into small sections.
• For decoration: shred scallion with a fork and then soak them in cold water.
• Clean the fish completely and peel off any black skins in the stomach of the fish. Drain completely.
• Watch the body shape if your fish. If it gets a thick back, cut a line and separate the back into two parts. Or if it gets thick stomach, cut 2 lines on the thickest meat, so the meat can be cooked in a shorter time and be kept as tender as possible. (Optional for fresh water fish only), spread a very thin layer of salt on the surface and stomach of the fish. Place scallion and ginger inside of the fish.
• Place two scoops on the plates, or two sections of chopsticks and then place the fish in.
• Bring enough water to a boiling in a large pot and place the fish in after the water boils. Start the count the time, steam 5 minutes and stand for 1 to 2 minutes.
• Transfer the fish to a clean plate, discard the scallion and ginger and place the newly cut scallions. Heat around 2 tablespoons of cooking oil until almost smoky and pour the oil evenly on the scallion shreds.
• Heat the seasoned soy sauce until warm and pour evenly on the plate. If your soy sauce is cold, pour them on the two sides of the fish, not over the fish.
• Serve hot and should be finished within 10 minutes.

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.