whole fish

This Chinese oven steamed fish is easy to prepare and delicately flavored. A tasty and impressive main.

Chinese Oven Steamed Fish

lb sea bream (700 grams, approx,

green onions ((spring onions))

garlic

in ginger ((approx))

soy sauce

tbsp sesame oil

tbsp rice vinegar

Chinese oven steamed fish

Preheat the oven to 400F/200C.

Trim the ends off the spring onions (both stem and dark green part) and peel off any rough outer layer. Cut them in to roughly 2-3 inch (5-7cm) pieces and slice them in half lengthwise. Cut the ginger in to thin slices and peel and slice the garlic.

Line a baking dish big enough to hold the fish with a piece of foil that is big enough to wrap the fish with a bit of extra to fold together. Put roughly 1 onions-worth in a layer at the bottom of foil ad top with a couple slices of both garlic and ginger (see pictures above for this and next step).

Make two cuts into either side of the fish then rest it on top of the onion, garlic and ginger slices. Put a couple more pieces of onion, ginger and garlic in the cavity then cut the last of the garlic and ginger in to smaller pieces to fit in the cut on the side of the fish. (Alternatively, just lay on top.) You should still have around 1 onion left.

Mix together the soy sauce, sesame oil and rice vinegar and drizzle over the fish. Fold the foil over the fish and roll the edges together to seal up the packet.

Place in the oven for around 25 minutes, or a little longer depending on the size and thickness of the fish, until the fish is cooked through. Serve topped with the remaining onion.

A super-simple whole baked fish with hot horseradish, zesty lemon and herbs - parsley, dill and thyme all work well

Simple herb-baked trout & horseradish

whole rainbow trout

olive oil

lemon

various herbs (parsley, thyme

horseradish

<p>Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.</p>

<p>Bake in the oven for 20 mins until the fish is cooked through – the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.</p>

There's nothing better than having friends and family around for Easter and sharing beautiful food. This barbecued whole snapper with lime and chilli turns delicious fresh seafood into a wonderful Easter feast.

Barbecued whole snapper with lime and chilli

snapper

lemongrass, trimmed, halved,

garlic cloves, bruised

kaffir lime leaves, torn

green onion,

coriander

jasmine

Lime wedges, to serve

sweet chilli sauce

lime juice

tsp caster sugar

ginger, peeled, finely grated

tbsp fish sauce

peanut oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5580111799001&=domain=taste

5348771529001-5580111799001

Source: Alana Kysar's Aloha Kitchen

A few notes:

 	If you serve this with rice, get that going first. I've been making Perfect Instant Pot Brown Rice; just the rice part, not the dressing.
 	You need a wide pot or pan with a lid for this recipe. The wide shape of the wok is nice because the cooling rack can rest higher up in the pan, allowing water to simmer beneath it without hitting the fish. A whole fish fits nicely inside it, too.
 	Depending on the size of your fish, you will need to adjust the timing. I've been using Branzino, and each Branzino has weighed about 1.25-1.5 lbs. For this size fish, 9 to 1o minutes steaming is about right. For a 2-lb fish, cook for about 16-20 minutes. Alana calls for Moi or other mild, white-fleshed fish.


Chinese-Style Steamed Whole Fish with Ginger and Scallions

sesame oil

sugar

hot chili, thinly sliced, optional

fish,

kosher salt and pepper

scallions, greens part only, cut into 2-inch lengths

cilantro

sake

olive oil (or macadamia nut oil, if you can find it)

ginger,

cilantro,

Make the sauce

In a small bowl, whisk together the sesame oil, soy sauce, sugar, and chili, if using. Set aside.

Prepare the fish

Using a paring knife or chef&#8217;s knife, cut three or four 1-inch slits on each side of the fish through the skin to the bone. Pat the fish dry with paper towels. Season generously all over, inside and out, with salt and pepper to taste. Insert 1 piece of scallion and 1 coin of ginger in each slit. Stuff the fish with half of the remaining scallions and ginger. Stuff some cilantro into the cavity of the fish, too.

Prepare the steamer bed

. Lay the remaining cilantro, scallions and ginger on top of a steamer basket — I use a cooling rack. Place the fish on the bed of aromatics.

Steam the fish

. In a large wide pot, such as a wok with a lid, bring 2 inches of water to a boil over high heat. Carefully set the steamer basket inside. Pour the sake over the fish. Cover the pan. Reduce heat to medium or low, keeping the water at a simmer. Steam for 9-10 minutes (see notes above), until the flesh is opaque and easily flakes. Transfer the fish to a platter. Discard the aromatics.

Finish the dish

Heat the oil in a small sauce pan over high heat until it starts to fizzle. Pour the oil over the fish. Return pan to burner and pour in the soy sauce mixture. Heat the sauce until it bubbles up — this will happen nearly instantaneously. Pour the sauce over the fish. Scatter the scallions, ginger, and cilantro over top. Note: When I made this on Instagram Stories, a number of people suggested I put the herbs on first, then pour the hot oil and sauce over them — will try this next time and report back. Serve with bowls of steamed rice.

This was soooo delicious.  The rice also.  I made a mistake and added the garnish of ginger, scallions and cilantro to the oil before I heated it.  It didn't matter and I think I will do it that way again next time. Love all your recipes that I have made.  Thanks

Why, oh why don't I make whole fish more often? It is so easy, so, so much fresher, and dramatic than a boneless filet. Living near Rhode Island, I used local black sea bass, about a 1 1/2 pound fish. I used a 13 inch brasier with a domed lid and with a vegetable steamer (the little rod in the middle is a nuisance, but the height of the steamer basket is good). I added less water, enough to steam but making sure the water didn't touch the fish. I had to snip part of the tail fin to make the fish fit. This sounds fussy, but really it took a minute to set up. It's amazing how the ginger, scallion greens, and cilantro infuse the fish with flavor. I stumbled upon macadamia nut oil at my health food store, and it's well worth a splurge for this dish (and I also used it in Alexandra's charred broccoli salad, which I served with the fish, minus the cheese if accompanying this fish.) I steamed the fish for 10 minutes, and it was perfect. Honestly, this fish is better than fish I've paid a fortune for at restaurants. You might want to look at a video for serving a whole fish, but essentially, you cut with a sharp knife on the side of the fish and lengthwise and slide the fish off. Then, you lift the whole skeleton by gently lifting up the tail and pulling it forward. It comes off in one piece. I would suggest ordering your fish from the fishmonger so you have fish that hasn't been sitting around. I hope your readers will try this. It's fun to make and although it's as easy as can, the process and results make you feel like a chef!

Chinese steamed whole fish with ginger and scallion has always been a Lunar New Year favorite and a very popular menu item at Chinese restaurants that offer traditional Chinese cuisine. Not only is the dish easy to make, it is fragrant, clean, and flavorful. Perfect for any occasion!

Chinese Steamed Whole Fish with Ginger and Scallion

2 inch knob of ginger (, peeled and julienned (about 2 TBSP/ ½ ounce))

onion

Tablespoon kosher salt (,

cilantro (, roughly chopped (optional))

Tablespoon water

Tablespoon oil (,

In your steaming setup, add about 1½ inch of water. Bring the water to a boil, then reduce the heat down to a simmer.*Refer to the post for DIY steaming setup ideas.*

While the water is heating, rinse the whole fish under water to remove any impurities or scales. If there&#039;s any bloodline left on the spine of the fish, scrape and rinse it off under water. Gently pat the fish dry with clean towels. It doesn&#039;t have to be completely dry, just as long there&#039;s no puddles of water.*Refer the the post for more detail and photo reference. Also, have your fish already descaled and gutted. You can usually have your butcher clean the fish for you.*

Lightly season both the interior and exterior of the fish with some salt. Place the fish on an oblong, heatproof dish and stuff the interior with ⅓ of the julienned ginger and sprinkle another ⅓ of the ginger on top of the fish.

Once the water is ready, place the plate of fish in your steamer and place the lid back on. Let the fish steam for about 15-20 minutes, or until you can easily cut through the fish cleanly with a spoon without much resistance and the fish looks flakey. *The cook time will vary with each fish, depending on the thickness and the size of the fish.*

While the fish is steaming, combine the soy sauce, hot water, and sugar. Stir until the sugar granules are dissolved. Set the sauce aside until the fish is done steaming.*Feel free to reduce the amount of hot water if you wish the sauce to be saltier. Also, if you really enjoy dishes with a lot of sauce, you can double the sauce recipe and the aromatics.*

Once the fish is done, carefully remove it from the pot. Heat the ¼ cup of oil in a pan until it just starts to smoke. While the oil is heating up, pour the sauce over the fish and top the fish with the remaining julienned ginger, thinly sliced green onions, and roughly chopped cilantro (optional).When the oil is hot and ready, carefully pour the oil over the ginger, green onion, and cilantro.

Garnish the fish with more fresh cilantro if you&#039;d like and enjoy it while it&#039;s hot with some steamed white rice!

Smoked Whole red snapper is one of the most flavorful and delicious fish you will ever cook. White flaky meat seasoned with citrus and spices

Smoked Whole Red Snapper

lbs Red Snapper

tbsp Olive Oil

tbsp Caribeque Jerk Seasoning (LION15

Lemon (Optional)

Lime (Optional)

Clean snapper and pat dry with paper towel (see blog for further detail on cleaning)

Light Smoker and bring up to temp. About 375-400 Degrees F.

After putting cross cut slits into the fish on both sides, rub down with olive oil inside and out. Next season inside and out with jerk seasoning then set on cedar planks that have been soaked for at least 1 hour.

Smoke Fish For about 1 hour until fish reaches a temperature of 155-160 degrees F.

Using a fork flake off the top side of the fish until the spine is exposed, pick up the tail and remove the spine along with the head in one pull. squeeze with a lemon or lime and add a pinch of coarse sea salt. LOOK OUT FOR PIN BONES WHEN EATING ANY WHOLE FISH!!!!

Looks great. I want to make this and bring to a friends house. Should I put it in the fridge then take over?

I gonna try you’re recipe it sounds awesome. Your can’t please everyone’s re grammars lol

The flavors of Southeast Asian in one superb dish. Don&#39;t skip the frying part to give the fish the perfect texture.

Whole fish with lemongrass and ginger sauce

fish (about 600 grams, scaled and gutted)

salt

pepper

lemongrass

ginger

bird's eye chilies

cooking oil (to deep fry the fish

fish sauce (to taste)

sugar (to taste)

mint leaves (to garnish)

Score the fish and rub lightly with salt and pepper.

Grind the lemongrass, ginger, garlic and chilies into a coarse paste.

Heat the cooking oil and deep fry the fish, turning if not completely submerged in oil, about four minutes per side or until deep golden and crisp on the outside.

Drain the fish and keep warm.

Pour off the oil from the pan leaving only about two tablespoonfuls.

Over medium heat, sauté the ground spices until fragrant, about a minute.

Pour in about two tablespoonfuls of fish sauce and two tablespoonfuls of water.

Add a generous pinch of sugar.

Stir. Taste and adjust the seasonings until you're happy with the balance.

Return the fish to the pan. Lower the heat, cover and cook for one minute per side.

Scoop out the fish and move to a serving plate.

Pour the ground spices and any remaining liquid over the fish.

Thinly slice the mint leaves and sprinkle over the fish.

Serve hot with rice.

Serve salmon with paprika, ginger and honey mustard glaze for an Indian-inspired, original roast dinner centrepiece

Spiced roast side of salmon

salmon

½ tsp ground ginger

paprika

tsp black peppercorns

tbsp wholegrain mustard

tsp honey

Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil – this helps to prevent the fish from sticking to the tin as it cooks. Brush the salmon skin with oil and place it, skin-side down, on the paper.

Mix the ground ginger with the paprika, pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.

Roast, uncovered, for about 20 mins until the salmon is cooked through – check by poking a knife into the fillet and making sure the fish flakes easily.

Serve directly from the tin, or use a couple of fish slices to carefully lift the salmon onto a big plate. Slice into portions and serve with lemon wedges on the side.

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Top Tags

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The most viewed whole fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine