Prep: 25 mins. Cooking: 25 mins. Serves 4.
- 2 lb 4 oz whole snapper, cleaned and scaled
- 1/2 tsp ground white pepper
- 1 1/4″ piece fresh ginger, very finely sliced
- 1 tbs sesame oil
- 1 tbs soy sauce
- 3 scallions
- 1 celery stalk
- 1/2 red pepper
- 1/2 cup oil
Thoroughly wash fish inside and out and pat dry with paper towels. Sprinkle with 1/2 teaspoon salt and white pepper and place ginger inside cavity.
Combine sesame oil and soy sauce and brush over fish.
Cut scallion and celery into 1 1/2″ lengths, then finely shred them into long fine strips. Cut pepper into matchsticks 1 1/2″ long.
Place a pair of wooden chopsticks in a cross in the base of a large wok and fill wok with 2 3/4″ water.
Score the fattest part of the fish three times, place on a heatproof dinner plate, and sit plate on top of chopsticks. Cover and bring water to a boil over high heat. Cook for 15-20 minutes, then turn heat off and scatter in veggies. Leave, covered, for 3 minutes. Slide steamed fish onto a warmed serving platter and heat oil in a small saucepan until very hot and slightly smoking. Pour it over veggies and serve immediately.
How visitors found this Filipino Recipe:
- steamed fish filipino style