STEAMED WHOLE FISH
This light and healthy steamed whole fish recipe is part of "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Prepare fish: Fit a wire rack in the bottom of a large roasting pan (17 1/2 by 12 inches) and add about 1 inch of water (it should come just below the top of the rack). Place pan over two burners on stove and bring to a boil over medium-high heat. Meanwhile, rinse fish well inside and out, scraping off any loose scales, and pat dry. Rest the fish on a shallow platter large enough to hold the fish. Tuck the cilantro, half of the lemongrass, and a third of the ginger inside the cavity. Scatter the remaining lemongrass and ginger along with the lime zest, garlic, and half of the scallion over the top of the fish and around the platter. Squeeze half of 1 lime over the fish and drizzle with fish sauce. (Reserve remaining scallion for garnish.)
- Steam fish: Set the platter on the rack in the pan and cover the pan tightly with parchment-lined foil. Steam over medium-high heat until the fish is cooked throughout, about 10 minutes per inch of thickness (25 minutes for a 2 1/2-inch-thick fish). Test by inserting a sharp knife into the flesh near the backbone; the flesh should be opaque and offer little resistance.
- Serve: Remove the foil and lift the platter from the pan, being careful not to spill the juices. Garnish with scallion and cilantro and serve immediately.
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sharessa Milburn
[email protected]I thought the fish was a bit dry, but the sauce helped to add some moisture. I would recommend using a fattier fish, like salmon or trout, next time.
Craig marshall
[email protected]This was a great recipe! The fish was cooked perfectly and the flavors were amazing. I would definitely make this again.
Trustin Lee
[email protected]This recipe was a bit too complicated for me. I had a hard time following the instructions and the fish didn't turn out very well.
Carl Mckinley
[email protected]This was a great recipe for beginners. The fish was easy to cook and the sauce was simple to make. I will definitely be making this again.
Antonio Mendez
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The fish was cooked perfectly and the sauce was delicious. I would definitely make this again.
Hicham El Hajj
[email protected]This recipe is a keeper! The fish was cooked perfectly and the flavors were amazing. I will definitely be making this again and again.
Niel Lucas
[email protected]I thought the fish was a bit bland, but the sauce helped to add some flavor. I would recommend using a more flavorful fish, like tilapia or cod, next time.
Betty Page
[email protected]This was a great way to prepare a whole fish. The fish was moist and flavorful, and the sauce was delicious. I would definitely make this again.
Xxx Mgr
[email protected]I've made this dish several times and it's always a hit. The fish is always cooked perfectly and the flavors are amazing. I highly recommend this recipe.
Jillian Miller
[email protected]This recipe was easy to follow and the fish turned out perfectly. I loved the ginger-scallion sauce.
Rodney Bolding
[email protected]The fish was a bit dry, but the sauce was delicious. I would recommend using a fattier fish, like salmon or trout, next time.
Gabriella Arua
[email protected]This was my first time steaming a whole fish, and it turned out great! The fish was cooked evenly and the flavors were amazing. I will definitely be making this again.
Ely Pansa
[email protected]I've never been a big fan of steamed fish, but this recipe changed my mind. The fish was moist and flavorful, and the sauce was light and tangy. I served it over jasmine rice, and it was a perfect meal.
Sudeysi Sakariye
[email protected]This steamed whole fish was an absolute delight! The fish was cooked perfectly, with flaky, tender flesh that fell off the bone. The flavors were delicate and nuanced, with a hint of ginger and scallions. I especially loved the crispy skin, which add