steamed sheephead

This recipe works well with rockfish, striper and other white fleshed fish.  This was the first time I tried it with sheephead.

Ingredients:

fish (scaled)
fresh ginger (peeled and cut into rounds)
dashi (teabag style packets are easy)
green onions
soy sauce
Japanese pickled ginger
sesame oil
peanut or vegetable oil

1. Bring water to a boil, add dashi (according to instructions) and simmer for 10 mins.
2. Place half of ginger rounds inside the cavity of the fish.
3. Add remaining ginger rounds to broth (remove dashi packet if used).
4. Place fish in steamer (use medium heat to keep broth simmering, but not a heavy boil).
5. Meanwhile, heat oil in a small pot (preferably with a spout).
6. Remove fish when done and place on a platter.
7. Drizzle fish with soy sauce and a little sesame oil.
8. Place green onions on top of fish.
9. Pout hot oil evenly over onions and fish.
10. Garnish with pickled ginger.
11. Serve with white rice, greens and enjoy.

Pic here:


JP

Nice prezo.  It looks/sounds really good.

Stuart

Sounds like a delicious recipe.  I'm a big fan of healthy Asian cuisine.  I'll have to try it.

Looks great!

Now I'm even more resolved to target a Sheephead this season.