102 STEAMED WHOLE TILAPIA | Hooks, Lies & Alibis with Chef John Folse | LPB
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Monday, December 11, 2017
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102 STEAMED WHOLE TILAPIA

STEAMED WHOLE TILAPIA WITH GINGER AND SPRING ONIONS

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
I first experienced the fabulous flavor of whole steamed fish with ginger and spring onions when opening my promotional restaurant in Taipei. I absolutely loved the clean fresh flavor, and I know you will as well.

Ingredients:
2 (2–2½ pound) whole tilapia, cleaned and dressed
1 (4-inch) piece fresh ginger, peeled and thinly sliced
8 whole green onions, roots trimmed
kosher salt and black pepper to taste
granulated garlic to taste
1 cup sake
1 cup dry white wine
½ cup water
3 tbsps sesame oil, divided
1 lemon, sliced
2 bay leaves
1 tsp whole black peppercorns
¼ cup olive oil
½ cup sliced green onions
1 tbsp minced ginger
1 tbsp brown sugar
½ tsp chili paste
½ cup soy sauce
1 tbsp rice wine vinegar

Method:
In the bottom of a large porcelain Dutch oven, place 3 coffee saucers side by side with whole green onions. Season fish well inside and out with salt, pepper and granulated garlic. Place fish on saucers in Dutch oven then set aside. In a saucepot, combine sake, wine, ½ cup of water, 2 tablespoons of sesame oil, lemon slices, bay leaves, peppercorns and sliced ginger and bring to a rolling boil. Pour hot mixture over fish in oven, making sure liquid does not touch bottom of fish; it is for steaming only. Bring to a rolling boil, reduce heat to low as not to reduce liquid in pot but allow steam to form in pot. Cover and cook 20–30 minutes or until fish is opaque and cooked through. Using 2 spatulas, carefully remove fish from steamer and place on a large platter. Set aside and keep warm. In a small saucepan, heat olive oil and remaining tablespoon of sesame oil over medium-high heat. Add sliced green onions, minced ginger, sugar and chili paste and stir until sugar dissolves. Cook 2 minutes or until fragrant. Add soy sauce and vinegar and heat through. Top with hot ginger sauce and serve immediately.

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