A guide to preparing whole fish—such as Arctic char—by steaming. Cooking the fish whole keeps it significantly juicier than fillets.
| Ingredients | ||
|---|---|---|
| 1 large or 2 small whole fish (e.g. Arctic char) | ||
| 4 | spring onions (scallions) | |
| 1 | thumbnail-sized piece of ginger, peeled | |
| 1 | thumb-sized piece of ginger, crushed | |
| 5 | tablespoon(s) | soy sauce |
| 5 | tablespoon(s) | peanut oil |
| 1 | dash | Shaoxing wine (Chinese rice wine, available in Asian grocery stores) or dry sherry |
Score the fish three times on each side with deep cuts—behind the head, in the middle, and just before the tail. This allows the fish to cook more evenly.
Place the green parts of the spring onions and the crushed ginger inside the cavity of the fish. Season the fish generously with salt, inside and out, then place it in a bowl. If desired, add a splash of Shaoxing wine or sherry. Let the fish marinate for 30 minutes.
Meanwhile, cut the white parts of the spring onions and the remaining ginger into fine matchstick strips. Mix the soy sauce with three tablespoons of water and set aside.
Warm a large serving plate in the oven. Fill a steamer with a little water and bring it to a boil over high heat.
Pour off any liquid that has accumulated in the bowl with the fish. Remove the spring onions from the fish cavity and place them in the steamer basket; lay the fish on top of them (this prevents it from sticking later). Cover and steam for 8–12 minutes, depending on the size of the fish.
The fish is done when the flesh separates easily from the bones, or when the side fin can be pulled out without resistance.
Carefully lift the fish from the steamer—using a slotted spoon works well—and transfer it to the preheated serving plate. Pour the soy sauce mixture around the fish, then scatter the julienned ginger and spring onions over the top.
Heat the peanut oil in a pan over high heat until smoking, then pour it directly over the fish and aromatics (it will sizzle loudly).
Serve immediately with a bowl of steamed rice. Dip pieces of fish into the sauce on the plate as you eat.
