STEAMED FISH WITH SEASONED SOY SAUCE AND SCALLION

Steamed Fish with Seasoned Soy Sauce and Scallion image

Provided by Food Network

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 11

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2 tablespoons Shaoxing wine
1 cup chicken stock
7 tablespoons light soy sauce
2 tablespoons sugar
1 quarter-sized slice peeled ginger
1 quarter-sized piece dried tangerine peel
One 3-pound whole fish, such as sea bass or snapper, cleaned (see Cook's Note)
Two 2-by-1-inch slices peeled ginger, cut into julienne strips
5 stalks scallion, cut into julienne strips
1/3 cup canola oil
5 sprigs fresh cilantro, for garnish

Steps:

For the sauce: Add the Shaoxing wine to a small pot and heat over high heat until it starts to boil. Add the chicken stock, light soy sauce, sugar, ginger and dried tangerine peel to the pot. Bring to a simmer and stir to dissolve the sugar. Remove the pot from the heat and allow it to steep for 1 hour. Remove the ginger and dried tangerine peel. Set aside the sauce until ready to use.
For the steamed fish: Pat the fish dry and put on a heatproof plate. Scatter the ginger over the fish.
Put a steamer rack in a pot wide enough to fit the fish. Add enough water to come almost up to the rack, place over high heat and bring to a full boil. Put the plate with the fish on the rack, cover the pot, lower the heat slightly and steam until the flesh flakes off the bones, 18 to 20 minutes. Pour off any liquid that has accumulated on the plate. Scatter the scallions over the fish.
Heat the canola oil in a small pot until smoking. Slowly and carefully pour the hot oil over the scallions on the fish; the hot oil will release the aromas and flavors from the scallions.
Bring the sauce to a simmer. Pour enough sauce around the fish to cover the bottom of the plate by 1/4 inch. Garnish with the cilantro sprigs on top of the fish. Serve immediately.