Steamed Black Drum or Sheepshead

Steamed Fish Oriental style.
Attachment 26

• Clean (Descale, de-gut) fish. Score diagonal slices on the fish skin down to bone.
• Fill fish cavities with generous amount of julliened ginger, green onions, salt and pepper.
• squeeze lemon all over fish and rub salt.
• Place a steaming rack on a large steamer or a large wok and pour water till just below the steaming rack top level.
• heat wok on medium high heat and place fish on the steaming rack. Cover steamer or wok and if fish is larger than cover, seal openings with clean hand towels to retain steam.
• Cook for 30 to 45 mins depending on fish size. To test if fish is cooked, poke with a fork on the thickect portion of the fish and make sure the fish is white and breaks softly.
• Move fish into a serving plate and pour a mixture of 1/2 cup soy sauce, 2 teaspoon Mirin and 1 tablespoon hot chili oil all over the steamed fish.
• sprinkle fish with julliened ginger and chopped green onions.
• just before serving, heat 1/2 cup of olive oil to around 300 deg F, and pour over the the fish to sear it.

Enjoy


Note: You may use filleted fish instead of a whole fish at a shorter steaming time.