Subj : Lunar New Year - 04
To   : All
From : Dave Drum
Date : Sat Jan 21 2023 17:03:10

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steamed Whole Fish w/Dried Tangerine Peel & Fennel
 Categories: Seafood, Citrus, Herbs, Wine
      Yield: 3 servings
 
MMMMM---------------------DRIED ORANGE PEEL--------------------------
      3    Tangerines; washed, dried
      2 tb Sugar

MMMMM----------------------------FISH---------------------------------
    1/4 c  + 2 tb vegetable stock
      6    Star anise
      1    Bulb fennel; halved
           - lengthwise, thin sliced,
           - fronds reserved
      3 lb Whole fish (porgy or black
           - bass); scaled, gutted
    1/2 ts Kosher salt; more as needed
      3 cl Garlic; minced
      2    Scallions; whites minced,
           - greens thin sliced
      1    Pc (1") piece fresh ginger;
           - peeled, minced
      2 tb Extra-virgin olive oil
     10 g  Douchi (fermented salted
           - black soybeans)
      2 tb Sake
      2 tb Shiro (white) soy sauce
           Steamed rice; to serve
           Chile oil; to serve
 
  PREPARE THE TANGERINE PEEL: Using a microplane, finely
  grate the peel of the tangerines and reserve (do not
  include any white pith).
  
  In a small saucepan, add 1/4 cup water and the sugar;
  bring to a boil. Add the tangerine zest and remove the
  pot from the heat. Let cool.
  
  Using a slotted spoon, remove the tangerine peel to a
  parchment-lined baking sheet; spread into a thin layer.
  Let rest until dry, a few hours or overnight.
  
  PREPARE THE FISH: In a medium skillet, add the vegetable
  stock, star anise, half of the fennel, and a pinch of
  salt. Cook, stirring occasionally, over medium-high
  heat, until the fennel is softened slightly and the
  liquid has evaporated, about 6 minutes. Remove and let
  cool slightly.
  
  Place the fish on its side and open the belly-flap.
  Season the cavity and outside of the fish all over with
  ½ teaspoon kosher salt. Sprinkle the inside cavity of
  the fish evenly with the minced garlic, ginger, scallion
  whites, and douchi. Fill the cavity with the cooked
  fennel.
  
  Line an extra-large steamer basket or insert with a
  piece of parchment paper and brush the paper with the
  olive oil. Carefully transfer the fish on top. Pour the
  sake and white soy sauce into the center of the fish.
  
  In an extra-large pot that can fit the steamer and the
  fish, add enough water to reach 1 inch up the sides of
  the pot; bring to a strong simmer, then add the steamer
  with the fish. Cover the pot with a lid or tight-fitting
  piece of heavy-duty aluminum foil and let steam until
  the flesh is white throughout, 15 minutes.
  
  On a large platter, add the rice. Add the fish to the
  platter, using two large spatulas or gloved hands to
  carefully remove it from the parchment paper. Garnish
  the dish with the remaining fennel, the sliced scallion
  greens, the dried tangerine peel, and fennel fronds to
  taste. Serve with steamed rice and chile oil.
  
  By: Jonathan Wu
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "You will remember well any time you forgive and forget" Franklin P. Jones

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