![]() ![]() Uncover fish and transfer to a platter (or serve directly in skillet). vegetable oil in a small saucepan over medium-high heat, until it's shimmering and just starting to smoke, about 4 minutes. Re-cover pan, reduce heat to medium-low, and steam fish until cooked through, 7–9 minutes. Uncover pan and quickly place reserved fish on top of scallions. Bring liquid in pan to a boil (you should see steam coming out of the sides of the pan), about 3 minutes. Pour in remaining ¼ cup dry rice wine (such as michiu or sake) and ¼ cup water, cover with lid, and set over high heat. Arrange remaining ginger in the middle of pan to form a bed, then line up reserved scallion white and pale green parts on top to form a rack. Kimlan dark soy sauce or regular soy sauce over and sprinkle 1 tsp. Place 2 large onions, thinly sliced, in a large skillet with a lid, arranging so they cover the bottom of pan drizzle 2 Tbsp. ![]() Place in a small bowl and pour in cold water to cover set aside. Thinly slice dark green parts lengthwise. Trim 1 large bunch scallions and cut into 3"-long pieces set white and pale green parts aside. Place a few slices from one 3" piece ginger, peeled, thinly sliced, inside fish set aside. Morton kosher salt all over inside and outside of fish. dry rice wine (such as michiu or sake) and sprinkle 1 tsp. whole fish (such as red snapper, black sea bass, or dorade) dry, then rub with 2 Tbsp. See Jessie’s recipes for Mushroom YouFan and Mochi-Stuffed Jujubes (Soft Hearts) to complete your Lunar New Year feast, and read about their favorite Lunar New Year traditions here. Serve the fish with steamed white rice, a rice dish (such as my Mushroom YouFan), or noodles. The onions become soft and jammy as the fish steams, resulting in plenty of fragrant broth to serve alongside. The big pile of aromatics not only flavors the fish, it also keeps it from touching the bottom of the pan without the need for a steaming rack. Instead of using a steaming rack or basket, I cook the whole fish over a bed of onions, ginger, and scallions in a large lidded skillet. Steaming a whole fish might seem intimidating, but I promise it’s much easier than you think. It’s a symbol of good luck, as the Mandarin word for fish sounds similar to the word for “having extra.” Having fish every year means abundance will come your way, spilling over from one year to the next. ![]() In many Asian cultures it’s a common tradition to serve a whole fish on Lunar New Year. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |