Steamed White Fish with Hot Pepper Sauce
Hunan (Xiang) Cuisine
Serves 4
The Asian preparation of fish is completely different from what many of us are used to. We bake an entire fish, or fillet it and poach, grill, broil or fry the meat. In this recipe the white fish is steamed.
The fish is cleaned and the scales are removed. Cut the fish in two pieces of about equal size with your cleaver, one piece with the head and the other with the tail. Cutting vertically to the length of the body, make deep slashes into the meat to just above the bones. In a large pot place a metal trivet about four inches high. Fill the pot with water to just above the trivet. Place the fish into an oval heat proof glass dish or bamboo steamer and set it upon the trivet. Tightly cover the pot during the steaming process. Steamed in this manner, the result is a very mild and soft flesh that is receptive to seasoning sauces.
2 1/2 pounds Lake Superior white fish
Seasoning for Steaming
2 tablespoons ginger root, chopped fine
2 tablespoons cooking oil, peanut or vegetable
Seasoning After Steaming
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon white pepper powder
2 tablespoons light soy sauce
Hot Seasoning Sauce
2 tablespoons hot chili oil
1 tablespoon ginger root, shredded
4 medium hot red chili peppers, cut in 1/16” thick strips
3 green onions (scallions), in 2” lengths and cut into strips
4 tablespoons cooking oil, peanut or vegetable
Preparation: 1. Prepare the fish as discussed above. 2. Prepare the steaming pot and bring water to a boil. 3. Place the fish into the dish and add the chopped ginger root and cooking oil. 4. Place the dish in the steamer and steam for 20-22 minutes. Keep the water at a very high simmer, not a roiling boil. 5. Remove the fish carefully and place it on a serving platter. 6. Add the white pepper powder, salt, sugar and light soy sauce on top. 7. In the wok heat the 4 tablespoons of cooking oil to a high heat. Add the shredded ginger, chili peppers and green onions. 8. Stir fry for 30 seconds and pour over the fish. Serve.
Richard Wottrich
