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Old 06-13-2011, 04:46 PM   #11
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I don't have a recipe, Charlie, but one of my TNT's for whole fish can be googled "chinese steamed fish." It's rarely seen in a menu, but most Chinese restaurants will cook it to order. Steamers big enough to hold a whole fish aren't common, so it's often cooked in the oven as a low temp poach covered with foil. I just wing it, but the basic liquid is rice wine or a dry white sherry, light soy sauce, sesame oil, a pinch of sugar-salt-pepper, and fish stock or water to a drinkable concentration. Its signature is lots of long, maybe 3-inch, fine julienne of ginger and scallion. At a restaurant, it's usually finished with cilantro and a pour of sizzling garlic oil. Snapper is the most common, but it's also great with white flesh fish, including trout or striped bass.
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Old 06-14-2011, 12:32 AM   #12
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Quote:
Originally Posted by ChefJune View Post
Sorry, Charlie, just seeing this now. I love baking a whole fish. Sometimes I'll just sprinkle salt and pepper, put a couple of scallions and a sprig of tarragon inside along with several sliced of lemon and bake it just like that. Those flavors cook right into the flesh of the fish.

Or, you could go a bit fancier. This was a popular dish when I was catering.

Baked Fish, Greek Style
This attractive dish has a long list of ingredients. Donít let that put you off. Once youĻve got the veggies chopped (you can do that way ahead!) itís smooth sailing.

Oh Yum! Thanks, ChefJune! Copied and pasted.
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Old 06-14-2011, 07:09 AM   #13
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I have one of those fish steamer pans--so does my mom. We never did red snapper, but that was the only way we cooked northern pike (whole) was in the steamer with the traditional seasonings for fish. If it fits in that pan, and you own one, you could try steaming it. If it doesn't fit in that pan, you could make a "steamer" using foil.
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Old 06-14-2011, 07:21 AM   #14
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Thank you everybody. Now I have to go back and pick one up. Can't wait. June, awesome recipe. The only question I have, there is "traditonal seasoning for fish" mention twice in this post. What is traditional seasoning for fish?
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Old 06-14-2011, 07:28 AM   #15
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If your ancestors were Vikings, DILL. You can add capers, onion, lime/lemon juice, white wine, but do not forget the DILL.
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Old 06-14-2011, 10:48 AM   #16
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Dill, tarragon, chervil are the "traditional" fish herbs, but I also like rosemary, marjoram, lemon verbena. Use what you like, or what you've got!
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Old 06-14-2011, 11:22 AM   #17
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Thank you. Can't wait. I was afraid to buy one without reserching the recipe, now I can go back and pick a fresh one. Mmmmm
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Old 06-14-2011, 03:20 PM   #18
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Save the cheeks & collars for me, CharlieD!
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