Steamed Whole Fish
Looking for a dramatic presentation to impress your guests? This beautiful Chinese-style fish needs only rice and simple stir-fried vegetables to complete the meal.
1 (2-pound) flounder, gutted and cleaned
4 green onions, trimmed and chopped into 2-inch lengths
1 tablespoon thinly sliced peeled gingerroot
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup chicken broth
1 tablespoon gin (optional)
1/2 teaspoon granulated sugar
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons peanut oil
- Have your steamer set-up and ready to go; either a bamboo basket steamer that's large enough to hold the entire fish or an oiled baking rack or steam basket in a large pot with simmering water. Make sure the water level is below the bottom of the rack or basket.
- On both sides of whole flounder, make parallel diagonal cuts 1-inch apart through the meat. Place green onions and gingerroot in the cuts, season both sides with salt and pepper. Place the fish in the already prepared steamer. Cover and steam 15 minutes or until the fish flakes easily. Add water as needed. Carefully remove fish to a platter when done.
- For Sauce: Gently heat chicken broth, gin and sugar over low heat until sugar is dissolved. Drain any juice from cooked fish into broth then thicken with cornstarch dissolved in water. Meanwhile heat peanut oil over medium heat until hot, but not smoking. Pour hot peanut oil over cooked fish followed by sauce. Serve immediately.
Makes 6 servings.