Steamed Whole Fish with Asian Flavors

Step 1

Preheat oven to 400 degrees F. Slice 1 inch piece of ginger into thin slices and the other piece into matchsticks. Slice the scallions along the diagonal into thin strips.

Step 2

On a baking sheet place a large piece of aluminum foil. Lightly grease the middle area with olive oil and place some scallion strips topped with ginger slices across the middle section of the foil. Place fish on top of scallions/ginger. Lightly rub fish, inside and out with olive oil.  Fold the aluminum foil over, sealing one end shut. In the other end pour in a small amount of white wine - a couple tablespoons, and seal that end shut. Place fish in hot oven and bake for 20 minutes.

Step 3

In the meantime prepare the sauce by combining ginger matchsticks, scallion thin strips, jalapeno, cilantro, soy sauce, chicken broth and olive oil. Taste the sauce and adjust quantities of chicken broth and olive oil to your liking.

Step 4

When fish is cooked open up foil packet and pour some of the sauce (with toppings) over the fish. Serve with remaining sauce. Be careful not to eat the bones and skin!

Step 5

Recipe Adapted from Marco Pierre White