Steamed Rockfish with Fresh Herbs
from the California Seafood Cookbook, by Isaac Cronin, Jay Harlow, and Paul Johnson
This is a variation on the classic Cantonese approach to whole fish. Use the best rockfish available.
2 1/2 - 3 pound fancy rockfish, cleaned, with head on
1/3 cup oil
1/3 cup finely shredded ginger
1 cup finely shredded scallions
1/3 cup finely shredded red or green peppers
or mild chile peppers, such as Anaheim
1 cup chicken stock
salt to taste
1/2 teaspoon white pepper
1 tablespoon cornstarch dissolved in 1/4 cup water
Cilantro for garnish
Rinse and dry the fish. Steam it on a plate (see note) for 15-20 minutes or until the thickest part is easily pierced with a skewer. Transfer the fish to a warm serving platter. Meanwhile, heal the oil in a saucepan to near smoking. Scatter the ginger, half the scallions, and half the peppers over the fish. Start the stock boiling. When the oil is hot, pour it over the fish. Add salt and pepper to the stock and thicken it with the cornstarch mixture. Pour the sauce over the fish. Scatter the rest of the vegetables on top. Garnish with cilantro and serve.
NOTE: Preheat the steamer, which may be a wok with a steaming rack, a stockpot with a perforated insert and a cover, or any other covered vessel which will hold the fish on a plate over the steaming liquid. Be sure to start with plenty of water in the steamer to insure that it will not boil dry while the fish is cooking.