By Kristin and Dan Donovan
Makes 4 servings
2 whole green onions, trimmed
1 1-inch piece gingerroot, peeled and sliced
1 whole 3-pound fish or 2 1.5-pound fish (pickerel, silver bass or Canadian-farmed European bass), cleaned and scaled
1/4 cup grapeseed oil
2 tsp toasted sesame oil
1/4 tsp sea salt
1 1/2 inch piece gingerroot, peeled and julienned (cut into thin matchsticks)
2 whole green onions, finely sliced
3 tbsp soy sauce
1/4 bunch fresh coriander (cilantro)
Arrange the whole green onions and the ginger slices in the bottom a bamboo steamer basket or a large metal steamer. Place the fish over top, ensuring there is room for the steam to circulate.
Fill the pot below the steamer with about 2 inches of water and bring to a boil. Set the steamer basket over the water. Wrap the pot lid in a towel to prevent water from dripping onto the fish. Cover the steamer and cook about 10 minutes, checking for doneness after 6 minutes by inserting a metal skewer or the tip of a paring knife into the thickest part of the fish to determine internal temperature (see Doneness tip in the Pan-Fried Pickerel recipe at left).
While the fish is cooking, heat the grapeseed oil and sesame oil in a small saucepan over medium heat. Remove the steamer basket from the steamer. Carefully transfer the fish to a serving platter. Sprinkle the salt over the fish. Scatter the julienned ginger and sliced green onions over top.
Increase the saucepan heat to high to get the oil very hot. Pour the soy sauce evenly over the fish and then follow immediately with the hot oil. Garnish the fish with the coriander and serve immediately with steamed or stir-fried Chinese vegetables