Steamed Fish in a Wok
Steamed Fish in a Wok
KEEP SCREEN ON
Ingredients
Ingredients
1 Whole Snapper (approx. 3 lbs)¼ c. soy sauce
1 Tbsp rice wine vinegar
1 Tbsp water
1 Bunch cilantro, roughly chopped, stems removed
¼ c. Scallions, thinly sliced on the bias
¼ cup Julienned ginger
Pickled carrot ribbons (optional)
Peanut oil
Fresh ginger
Fresh garlic
Special tools:
Carbon steel wok with lid4 chopsticks
Wire mesh cooling rack
Metal sheet tray
Preparation Method
- Combine soy sauce, rice wine vinegar, and water
- Clean the fish. (Fish should be gutted and descaled by vendor.)
- Clean the cavity and remove any remaining debris.
- Season liberally with salt.
- Fill wok with 1 to 1 ½ inches of water.
- Place four chopsticks in the bottom of the wok to make a square.
- This will create an elevated cradle for the fish.
- Place fish on chopsticks.
- Bring water to boil in wok.
- Steam on high heat with the lid on, for 8-10 minutes.
- Do not open the lid.
- Heat peanut oil in saucepan, to hot but not smoking.
- Remove the steamed fish from the wok.
- Place on a wire mesh cooling rack with a metal sheet tray underneath.
- Dress with chopped fresh cilantro, julienned ginger, and scallions.
- Carefully ladle hot oil over cilantro and fish and then transfer to serving platter.
- Sprinkle with fresh spices, scallions, and picked carrot ribbons.
- Pour the soy sauce mixture over the fish to finish.