Recipe: Steep-Poached Whole Fish (Chinese)

STEEP-POACHED WHOLE FISH

FOR THE FISH:
1 whole fish, about 3 pounds, cleaned, scaled, rinsed
1 piece (1-inch thick) ginger root
3 green onions
5 sprigs cilantro
3 cloves garlic, crushed
FOR THE SAUCE:
2 tablespoons each sesame oil, light soy sauce, rice wine or sherry
1 piece (1/4-inch thick) ginger root, minced
1 green onion, minced

TO PREPARE THE FISH:
Pour enough water to cover fish into fish poacher, wok or roasting pan. Add ginger, green onions, cilantro and garlic; heat to boil over medium-high heat. Slide fish into pan; turn heat to lowest possible point. Cook, covered, just below simmer, until tip of sharp knife inserted into thickest part of fish goes in easily and no pink liquid seeps out, about 25 minutes. Do not let water come to a full simmer.

TO MAKE THE SAUCE:
Heat all ingredients for the sauce in small saucepan over medium heat just to boil. Remove from heat; keep warm.

TO SERVE:
Remove fish from water with 2 spatulas; place on hot platter. Carefully tilt platter to drain liquid. Immediately pull off skin; discard. Pour sauce over fish.

Servings: 4
Adapted from source: The Key to Chinese Cooking by Irene Kuo
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