|
Fish symbolizes abundance and that is why steamed fish is always served at
Chinese New Year dinner celebrations. And for purity, taste, and texture there is no better way to cook fish than by
steaming. Purchase a whole fish--the freshest possible---and have it cleaned
(scaled, gills, and innards removed) with the head and tail left on
(including the dorsal fin at the top and the caudal fin at the end) for best
flavor and presentation. If you are squeamish about serving a whole
fish--and I know a few people who are--then you should still purchase a
whole fish, but have it filleted on the spot to guarantee freshness. (Don't
even think of using frozen fillets for this dish!) Also, remember to adjust
the cooking if you've had your fish filleted. In either case, the secret is
not to overcook. To perk up the color of the traditional green onion
garnish, I often add slivered hot chilies or sweet red or yellow peppers.
Steamed fish may be paired with any stir-fried meat or poultry dish, or for
an all-fish dinner, serve with Lemon Garlic Shrimp (page 60), and Mussels
with Black Bean Sauce (page 67).
1 1/2 pounds whole
pickerel, red snapper, trout, or sea bass, cleaned and scaled
1 tablespoon dry sherry
3 tablespoons finely shredded fresh ginger
3 whole green onions, finely shredded
SEASONING LIQUID
Combine in bowl:
3 tablespoons vegetable oil
4 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon sesame oil |
