Steamed Fish with Ginger and Soy
Ingredients
- 2 pcEuropean sea bass (whole, gutted and scaled)
- 4 tbsprice wine (for marinade)
- 4 pcGarlic (thinly sliced)
- 6 pcSpring onion, sauté/poêlé sans matière grasse (sliced diagonally)
- 6 tbspsoy sauce (for drizzling)
- 6 tbspPeanut oil (for the thermal shock)
- 2 tspSesame oil (for aroma)
- 2 pinchGray sea salt (to season)
- 60 gFresh ginger (peeled and cut into fine julienne)
Method
Pearlescent fish flesh that flakes under pressure, awakened by the heat of ginger. Sizzling oil poured at the end instantly releases the herbal aromatics.
- 1
Rinse the sea bass and pat it dry thoroughly. Make three deep slits on each side down to the bone to ensure even cooking of the core.
- 2
Rub the inside and outside with sea salt and rice wine. Insert the minced garlic and some of the julienned ginger into the slits.
- 3
Place the fish in a steamer on a bed of spring onions. Cover and cook until the eye turns opaque white and the flesh pulls away from the central bone.
- 4
Arrange the remaining sliced spring onion and the rest of the ginger on the fish. Heat the peanut oil until it smokes slightly, then pour it directly over the aromatics: it should sizzle loudly.
- 5
Immediately drizzle with soy sauce and sesame oil. Serve while the sauce is still bubbling upon contact with the hot dish.
Frequently asked questions
How do you get this dish right?
- If the tip of a knife meets resistance at the bone, cook for another 2 minutes.
- Don't discard the fish juices on the plate; they are packed with sea flavors.
- The oil must be truly smoking to instantly 'cook' the herbs on the surface.
How long does this dish keep?
Consume immediately. Steamed fish loses its melting texture as it cools.
