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Saturday, August 13, 2011

Steamed Fish w/ Ginger and Scallions = Next Day Fish Flake Jook

My favorite fish preparation is steamed with ginger and scallions then drizzled with a soy sauce and oil dressing.  The heated oil brings out the essence of the ginger and scallions.  Kwai Fei Gai is also prepared in a somewhat similar fashion.  That is also my favorite way to cook chicken.  I guess I'm just a sucker for anything that is steamed and dressed with the scallion and ginger oil.  It goes so well over steamed rice.  Mmmm, my mouth waters just thinking about it.
Steaming is the best way to enjoy any fresh salt-water fish with a firm flesh.  I don't recommend this recipe for fresh water fish like trout or catfish.  This method highlights the taste and texture of the fish instead of masking it with stronger flavors.  It is best to use the freshest fish possible.  I have always thought that this dish is the reason why most Chinese restaurants have the live fish tanks.  I would not order this dish from a restaurant without those tanks.
My mom used to make this dish with a whole fish that she gets from the market that same day.  Head and tail included.  Since I was cooking for one, I got a single fillet of sushi grade mahi mahi.  

Steamed Fish w/ Ginger and Scallions
8 oz fillet of firm fleshed, salt water fish (mahi mahi, snapper, sheepshead, etc)
1 stalk scallions, minced
4 inches fresh ginger, julienned or grated
4 tbsp vegetable oil
2 drops sesame oil
2 tbsp soy sauce

Place a steam rack in a wok.

If you don't have a steam rack like that one, you can rig one up with two pairs of chopsticks.  Like so:

Add enough water to the wok until it just stops short of where the plate would be placed on your rack.  Heat to simmer.  
Spread half of the ginger and scallions evenly onto a heat proof plate large enough to fit the fish, but smaller than your wok.  Make sure the plate has sides that comes up. 
Place your fish on top of the ginger and scallions.  Spread the rest of the ginger and scallions on top of your fish.
Place the plate on the rack.  Make sure water level is sufficient.  Cover with wok lid and steam for about 10 minutes.
*If you are steaming a whole fish, make sure the fish is cleaned.  Scour both sides of the fish with 3 parallel slashes and stuff with ginger and scallion mixture as well.  Add an additional 5 minutes of steam time for every 8 oz.
Take plate off rack.  Drizzle with soy sauce.  Take rack off wok.  Drain water and dry wok.  Heat oil in wok.  Carefully pour heated oil over fish.
 
If you have any leftovers, you have all the ingredients to make Fish Flake Jook for breakfast the next morning.  
Fish Flake Jook
From Leftovers:
leftover steamed fish, flaked into bite-sized pieces
leftover steamed rice
water or chicken broth
salt
white pepper
Simmer the leftover rice with twice as much water or broth, stirring frequently until rice is broken up.  Add more water or broth if rice becomes too thick.  I like my jook to be more of a soupy consistency.  Turn off heat.  Stir in fish flakes.  Ladle into bowls.  Add salt and white pepper to taste.

From Scratch:
8 oz fillet of firm fleshed, salt water fish (mahi mahi, snapper, sheepshead, etc), slightly frozen
1 stalk scallions, minced
4 inches fresh ginger, julienned
2 drops sesame oil
2 tsp soy sauce
1 cup uncooked rice
3-4 cups water or chicken broth
salt
white pepper

Thinly slice fish against the grain.  Cut fish into bite-sized chunks.  Mix fish together with scallions, ginger, sesame oil and soy sauce.  Marinate for at least 30 minutes in the refrigerator.  
Bring water or broth to boil.  Add rice.  Lower heat to a simmer.  Partially cover by placing lid over pot, but propping one side of the lid up by placing a chopstick underneath one side of the pot.  Stir occasionally.  Cook for about 30 minutes or until rice is soft and broken.
Turn off heat.  Immediately stir in fish.  The residual heat should cook the fish without overcooking it.  Ladle into bowls.  Add salt and white pepper to taste.  Makes 6 servings.

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