It’s Fiesta Friday again. Last week, actually on Friday, I made a whole steamed fish in honor of Chinese New Year. Although it was somewhat of a challenge to navigate amongst the bones, the tactile exercise does make you feel like you’re really eating with your senses!
My Husband did a better job with his fish:
Here is the Recipe:
2 whole branzino fish (2-3 lbs total), gutted with head and tail on, but not boned!
1 inch ginger, peeled and grated with a microplane. Alternatively, you can dice with a knife.
1/4 scallions, chopped
1/4 cup sliced radishes (you can use red radish or daikon radish)
4 cloves garlic, smashed with the back of a knife and chopped
1/4 cup cilantro. You can just yank off mostly leaves with your hands. No need to chop, you don’t want to bruise the cilantro.
2 Tbsp rice vinegar
1/2 green jalapeno, membrane and seeds removed, chopped
2 Tbsp soy sauce, Braggs Aminos or Coconut Aminos
1 Tsp fish sauce
2 Tbsp coconut oil
1/2 cup coconut milk
Score the skin on the fish. Place some ginger, scallions inside the cavity and the rest, along with the garlic and jalapeno, on the skin. Put fish in a steamer lined with a leaf or two of cabbage. Steam for 10 minutes or until the fish is fully cooked.
Gently heat coconut oil and divide among two shallow bowls. Place fish on top of milk.
Place cilantro and radish on top of fish. Pour soy sauce (or aminos) over fish, followed by vinegar, fish sauce, then sizzling hot coconut oil. Dig in!!!