Steamed Fish with Ginger and Scallions (Ging Zheng Yu)
You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite.
Enlarge Image Credit: Christie Johnston
Ingredients1 14 oz. whole fish, such as sea
bass or red snapper, cleaned
1 1" piece ginger, peeled and cut
into coins, plus one 3" piece,
peeled and julienned
2 tbsp. Chinese cooking wine,
usually labeled michiu
2 tbsp. light soy sauce
2 tbsp. dried fermented black
beans, soaked for 30 minutes
3 scallions, julienned
1⁄4 cup canola oil
Instructions1. Put fish on a 12" plate and slide half of the ginger coins underneath the fish. Put remaining ginger coins inside cavity of fish; set aside. Pour water to a depth of 1" into a 14" high-sided skillet or wok and bring to a boil. Working with an 18" length of aluminum foil, roll foil into a rope and form a circle. Place foil circle in bottom of wok and rest plate with fish on top. Cover wok and steam fish over high heat until cooked through, about 15 minutes.
2. Using a kitchen towel and tongs, transfer plate to a cooling rack and pour off excess liquid. Drizzle fish with wine and soy sauce and scatter julienned ginger, black beans, and scallions over fish. Pour oil into a 1-qt. saucepan over high heat and heat until smoking. Drizzle hot oil over fish and toppings and serve.