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Steamed Whole Kung Pao Fish
Serves 6
Once you prepare the sauce and set up the steaming pan, this fish cooks itself, so
it's a great choice for a multicourse banquet. You'll often see whole fish, head and tail
intact, served at Chinese banquets, especially at New Year's, as a symbol of abundance.
According to tradition, you should never flip a whole fish over, Ming explains, "because
you'll flip your good fortune. Instead, eat one side, lift away the skeleton, and then eat the
other side. And always point the head of the fish toward the guest of honor-or, if you have
two fish, put them head to tail, and point their heads toward two guests of honor!".
Ingredients Cabbage leaves or banana leaves for cooking and serving2 striped bass or snappers, 3 to 4 pounds each, cleaned Kosher salt and freshly ground black pepper Kung Pao Sauce Grape seed or canola oil for sautéing 3 tablespoons minced garlic 2 tablespoons peeled and minced fresh ginger 1 tablespoon ground Sichuan peppercorns 2 tablespoons sambal ulek 1 cup naturally brewed dark soy sauce 3 tablespoons sugar 1/2 cup naturally brewed rice vinegar 1 tablespoon cornstarch mixed with 1 tablespoon water Kosher salt and freshly ground black pepper 2 scallions, tender green part only, thinly sliced on the diagonal |
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If using banana leaves, thaw if frozen and then wipe clean. Place a rack inside a large roasting pan. Add water to a depth of at least 1 inch, or to just below the rack. Cover the rack with cabbage or banana leaves. Season the fish inside and out with salt and pepper and place them on top of the prepared rack, with their heads at opposite ends. It is okay if the fish are touching; depending on their size, it may be a snug fit. If your roasting pan has a tight-fitting lid, place it on the pan. If not, use several large pieces of aluminum foil to cover the pan tightly, so no steam will escape. Place the pan on the stove top over 2 burners, turn the heat to high, and steam for 20 minutes, or until the fish is opaque throughout when pierced with a knife tip.
To make the kung pao sauce, while the fish is cooking, place a wok or sauté pan over high heat and coat lightly with the oil. When the oil is hot, add the garlic, ginger, and Sichuan peppercorns and sauté for 1 minute, or until the garlic and ginger have just softened. Add the sambal ulek, taking care not to inhale the chile, and sauté until well blended with the other ingredients. Add the soy sauce, stir to deglaze the pan, and then add the sugar and rice vinegar and stir to dissolve the sugar. Bring to a boil and slowly whisk in the cornstarch mixture until the sauce thickens. Taste and adjust the seasoning if necessary with salt and pepper. Remove from the heat and keep warm.
To serve, line a large platter with cabbage or banana leaves. Using 2 wide spatulas, carefully arrange the fish on the leaves. Spoon the kung pao sauce over the fish, and garnish with the scallion greens. Serve immediately.
