Jun 15, 2010
Steamed fish
Get a whole fish, cleaned of guts and scales. A 1ft rainbow trout is good. Cut slits into it every inch or so along both sides, and place into a shallow bowl. Finely chop about 2 tbsp scallions and 1 tbsp ginger, and sprinkle this under, over, and inside the fish. Drizzle soy sauce over fish (about 1 tbsp). Place entire bowl with fish in it in a wok 1/3 filled with water. Cover with a lid, and place on high heat. Steam for 15 min. Remove bowl, wipe the bottom dry, and eat.
Hey Jue,
So I’m a pretty avid follower of your blog, but I haven’t felt compelled to comment until now …
YUM. That fish looks delicious. And decently simple to make, too, which is a definite added bonus given my track-record with cooking seafood. Looks like I’ve got myself a good weekend project.
Anyway, just wanted to say hey. Hope all’s well, and keep ‘em comin’.
Icthyophilicly,
Spring
Glad to have (re)instilled ichthyophilia in you, Spring! Your comment just led me to your blog, and let me just say:
1. I still regret not sailing with you guys last spring.
2. 6:36 pace for a half marathon? holy crap!
Hope you’re doing well. If you’re still living in Cambridge in the fall, let’s hang out.