Steamed Whole Fish
1 2-lb. flounder, gutted and cleaned
4 green onions, trimmed and chopped into 2-inch lengths
1 tablespoon thinly sliced peeled gingerroot
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup chicken broth
1 tablespoon gin (optional)
1/2 teaspoon sugar
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons peanut oil
Have your steamer set-up and ready to go; either a bamboo basket steamer that's
large enough to hold the entire fish or an oiled baking rack or steam basket
in a large pot with simmering water. Make sure the water level is below the
bottom of the rack or basket. On both sides of whole flounder, make parallel
diagonal cuts 1-inch apart through the meat. Place green onions and gingerroot
in the cuts, season both sides with salt and pepper. Place the fish in the already
prepared steamer. Cover and steam 15 minutes or until the fish flakes easily.
Add water as needed. Carefully remove fish to a platter when done. For Sauce:
Gently heat chicken broth, gin and sugar over low heat until sugar is dissolved.
Drain any juice from cooked fish into broth then thicken with cornstarch dissolved
in water. Meanwhile heat peanut oil over medium heat until hot, but not smoking.
Pour hot peanut oil over cooked fish followed by sauce. Serve immediately. Serving
Size: 6.