Name: Whole Black Bass with Ginger and Scallions
Cook time: 20 min
Total time: 50 min
Yield: Makes 8 servings (as part of a Chinese meal)
Ingredients: 1 (3-lb) whole black bass or sea bass (not Chilean), cleaned, leaving head and tail intact; 1/2 teaspoon salt; 1 bunch scallions, white and pale green parts cut into very thin 2-inch strips and greens reserved separately; 1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks; 3 tablespoons light soy sauce (preferably Pearl River Bridge brand); 1/4 teaspoon sugar; 1 tablespoon peanut or vegetable oil; a large shallow baking dish (about 15 by 10 inches) to fit inside a 17- by 12- by 2 1/2-inch roasting pan; heavy-duty foil; a well-seasoned 14-inch flat-bottomed wok

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Photo by Chelsea Kyle, Food Styling by Simon Andrews, Prop Styling by Beatrice Chastka

A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the fish. We developed an oven-steaming method to free up space on your stovetop for soup and stir-fries.

Cooks' note:

Fish can be prepared (but not steamed) 6 hours ahead and chilled, covered.

Recipe notes

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