Whole Sizzling Fish Food

GRILLED WHOLE FISH, GREEK-STYLE

Steps:

• Preheat a grill to medium-high.
• Rinse the fish well under cold running water and pat dry with paper towels. Season the fish all over inside and out with salt and freshly ground black pepper. Brush each fish generously with 1/2 tablespoon of the olive oil and place directly on the grill. Cook, turning occasionally and coating with more olive oil if necessary, until flesh flakes easily and fish is cooked through, about 6 minutes per side. Place fish on a platter. Meanwhile, in a small bowl combine remaining olive oil with the lemon juice, parsley, and oregano. Season, to taste, with salt and pepper. Serve fish drizzled with the olive oil-lemon mixture.

STEAMED WHOLE FISH

Steps:

• Rinse the fish under cold running water, pat dry, and place on a lightly oiled, heatproof platter that will fit in your steamer or a large roasting pan. Cut 3 deep diagonal gashes along each side of the fish, to allow the flavors to penetrate the meat. Sprinkle the inside cavity and outside of the fish with the salt, squeeze the lemon juice over the fish, drizzle with sesame oil, then stuff the slivered ginger and chopped garlic into the gashes. Scatter the scallions over the fish, and marinate at room temperature for 20 minutes.
• Fill the steamer or roasting pan with water to within an inch of the steamer rack, and bring to a boil. Reduce to a simmer, and add the ginger chunks to the water. Place platter with fish on steaming rack, cover, and steam over low heat for 20 to 25 minutes, depending on the thickness of the fish (plan on 10 minutes for each 1inch of thickness at its widest point).
• About 5 minutes before the fish is done, heat the peanut oil and the sesame oil in a small saucepan until hot, about 3 to 5 minutes. Remove from the heat and stir in the soy sauce, lemon juice and sugar.
• Test fish for doneness by poking with a fork or chopsticks. The fish meat should flake easily at its thickest part. Remove from the steamer, pour the hot oil mixture over the fish, and serve immediately.

WHOLE SIZZLING FISH

Steps:

• Place 2 cups hot water in a steamer. Place the fish in the steamer and top with the ginger and green onions. Steam, covered, for 8 to 9 minutes.
• In a small saucepan, bring the oil to a gentle boil. Remove the fish from the steamer with a flexible nonstick spatula. Place fish on a deep platter or one with an edge. Pour hot oil over fish for a sizzling presentation. Garnish with fresh lemon or lime wedges. Serve immediately.

SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS

Steps:

• Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
• Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
• Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
• Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
• Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
• Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.

SIZZLING CATFISH WITH BLACK BEAN-SOY SAUCE

Steps:

• Preheat oven to 350°F. Using knife, make 6 diagonal slits on 1 side of each fish, spacing evenly and cutting to the bone. Insert 1 ginger slice into each slit. Turn fish over. Make 6 diagonal slits on second side of each fish; insert remaining sliced ginger. Sprinkle catfish with enough rice flour to coat on all sides.
• Heat 1 1/2 cups peanut oil in heavy large skillet over medium-high heat until thermometer registers 375°F. Gently slide 1 catfish into skillet and fry until golden and almost cooked through, about 5 minutes per side. Transfer to rimmed baking sheet. Repeat frying with second catfish.
• Bake catfish in oven until cooked through and opaque in center, about 10 minutes. Transfer to platter. Pour Black Bean-Soy Sauce over. Garnish platter with tomato, green onions and lime wedges. Serve immediately.

WHOLE SIZZLING CATFISH WITH GINGER AND PONZU SAUCE

Steps:

• Make three 2-inch slits on each side of each catfish.
• Stuff each slit with a slice of ginger.
• Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying.
• Heat oil until sizzling hot.
• Fry catfish in the hot oil, one at a time, turning to cook on all sides until golden brown and crispy and fish flakes easily when tested with a fork.
• Drain on paper towels.
• Place on serving plates and squeeze lemon juice over the hot catfish.
• Garnish with fried mushrooms, enoki mushrooms and greens.
• Serve with a bowl of ponzu sauce.
• For Ponzu Sauce: Mix all ingredients in a small bowl.
• Makes 1 cup.

WHOLE SIZZLING FISH

Steps:

• 1. Place 2 cups hot water in a steamer. Place the fish in the steamer and top with the ginger and green onions. Steam, covered, for 8 to 9 minutes.
• 2. In a small saucepan, bring the oil to a gentle boil.
• 3. Remove the fish from the steamer with a flexible nonstick spatula. Place fish on a deep platter or one with an edge. Pour hot oil over fish for a sizzling presentation.
• 4. Garnish with fresh lemon or lime wedges. Serve immediately.