Monday, August 23, 2010

Steamed Rock Fish with Scallions, Ginger and Shiitake Mushrooms

It occurred to me I had perhaps not done a steamed fish yet.  I am always in awe of how a good restaurant steams a fish with such delicacy, yet accomplishing such fabulous flavor, capturing the essence of the fish by producing the perfect sauce to showcase it.  After a consult with my mom, I completed my plan on how to proceed.  

One challenge of a whole steamed fish for me is the pot in which to steam it.  The one I got was no small fish, but I managed to squeeze it into a small enough dish to fit into my wok.


1 Cleaned whole rockfish weighing about 2.5 to 3 pounds
1" piece of ginger, julienned
2 scallions, julienned
1 tbsp cooking wine 
kosher salt and ground white pepper


Rinse your fish and dry with paper towels.  Make 3 long slits on each side of the fish.  Sprinkle fish with salt and white pepper inside and out.  Lay some ginger and scallions on the bottom of a shallow dish, place fish on top, and place remaining ginger and scallions on inside and top of fish.  Drizzle cooking wine on top.  
Steam fish for about 20 minutes or so, testing doneness with a fork.  I used a wok with a lid, setting the fish dish on top of a smaller dish inside the water to steam.


While fish is steaming, make the sauce.
5-6 dried shiitake mushrooms, soaked in water ahead of time until softened, julienned
1" piece of ginger, julienned
3 scallions, julienned
1 tbsp oyster sauce
2 tsp light soy sauce
1 tsp sugar
1 1/2 cups chicken stock
1 tsp sesame oil
thickening agent made of corn starch and water


In a little bit of oil, saute ginger and half of scallions until fragrant.  Add in shiitake mushrooms and fry a few minutes more.  Then add oyster sauce, soy, sugar, and chicken stock and bring to a simmer for 5 minutes.  Thicken just slightly with corn starch / water mixture.  Right before serving, add in the sesame oil and toss sauce to combine.


When fish is cooked, remove fish from cooking liquid to a fresh plate.  Discard cooking liquid.  Ladle sauce on top of fish and garnish with remaining julienned scallions.  
For this type of preparation, I wish the fish was a little more tender and delicate.  It would have been perfect for a spicy, richer sauce.  Nonetheless, the fish was quite good.  Firm but most importantly, fresh.

No comments:

Post a Comment