Whole Black Bass with Ginger and Scallions: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves8 (as part of a Chinese meal)

Active Time:20 min
Start to Finish:50 min

February 2006

A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the fish. We developed an oven-steaming method to free up space on your stovetop for soup and stir-fries.

1 (3-lb) whole black bass or sea bass (not Chilean), cleaned, leaving head and tail intact
1/2 teaspoon salt
1 bunch scallions, white and pale green parts cut into very thin 2-inch strips
1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks
3 tablespoons light soy sauce (preferably Pearl River Bridge brand)
1/4 teaspoon sugar
1 tablespoon peanut or vegetable oil

Special equipment:

a large shallow baking dish (about 15 by 10 inches) to fit inside a 17- by 12- by 2 1/2-inch roasting pan; heavy-duty foil; a well-seasoned 14-inch flat-bottomed wok

Put oven rack in middle position and preheat oven to 400°F. Put baking dish in roasting pan.
Rinse fish and pat dry, then rub inside and out with salt. Transfer to baking dish and sprinkle with scallion strips (white and pale green) and ginger.
Stir together soy sauce and sugar until sugar is dissolved, then pour over fish. Add enough boiling-hot water to roasting pan to reach halfway up side of baking dish. Oil a large sheet of heavy-duty foil, then tent foil (oiled side down) over fish and tightly seal around roasting pan. Carefully transfer roasting pan to oven and bake until fish is just cooked through, 30 to 35 minutes.
While fish bakes, cut enough scallion greens diagonally into very thin slices to measure 1/2 cup (reserve remainder for another use).
Just before serving, remove foil from fish and sprinkle with scallion greens. Heat wok over high heat until a bead of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side, and heat until smoking. Remove from heat and immediately pour oil over scallion greens and fish.

Cooks' notes: Fish can be prepared (but not steamed) 6 hours ahead and chilled, covered.

Recipe By Lillian Chou

Photograph by Mikkel Vang