Steamed Whole Fish


Preparation info
  • This recipe serves

    3 to 4

    as a main course. It would go beautifully with Stir-fried Broccoli Flowerets or Spinach—something bright green.
    Appears in

    By Irene Kuo

    Published 1977

    • About

    An excellent example of basic steaming for purity of flavor and texture is the steamed whole fish. While seasonings are purposely omitted, the spray of hot oil is crucial; it heightens the color and accentuates taste and aroma. You will get a wonderful whiff of freshly seared scallions when you pour it over the fish. It’s that special touch that takes blandness to delicacy. If you by any chance don’t eat it all, it is superb cold. The juices form a gelée and the meat is firm but succ