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| What You Need: |
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A 1˝ -pound whiting, pike or sea bass, cleaned and with the head and tail removed (or substitute any other firm white fish)
1 tablespoon salt
2 tablespoons Chinese rice wine or pale dry sherry
4 slices peeled fresh ginger root about
1 inch in diameter and 1/8 inch thick
1 scallion, including the green top, cut into 2-inch pieces
Fresh Chinese parsley sprigs (cilantro), or substitute flat-leaf Italian parsley
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| How To Cook: |
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1. Wash the fish under cold running water and pat it dry with paper towels. To flavor and partially cure the fish, sprinkle it with salt, inside and out, and refrigerate for at least 4 hours.
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2. Pour enough boiling water into the lower part of a steamer to come to within an inch of the cooking rack (or use a steamer substitute). Lay the fish on a deep heatproof platter ˝ inch smaller than the diameter of the pot.
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3. Pour the wine over the fish, and scatter the ginger and scallions on top. Bring the water in the steamer to a rolling boil, place the fish on the rack and cover the pot. Keeping the water at a continuous boil, steam the fish for 15 minutes, or until it is quite firm to the touch.
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4. Remove the platter of fish from the steamer, discard the scallions and ginger, and, with a slotted spatula, transfer the fish to a cutting board or a large plate. Reserve the juices in the platter.
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5. With a small, sharp knife, skin the fish by making a small slit at the base of the tail and peeling off the skin from tail to head. Carefully turn the fish over and skin the other side similarly.
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6. Now cut the top layer of the fish crosswise into 1-inch sections without cutting through the backbone. Detach them from the bone with the spatula and place the pieces of fish in a soup plate about 6 inches in diameter and 2 inches deep.
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7. Then lift out the backbone of the fish in one piece, discard it and divide the bottom layer of fish into similar portions. Pour the reserved juices over the fish and refrigerate for 4 hours, or until it jells. Garnish with fresh parsley.
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