This easy recipe for Steamed Pompano fish
with soy sauce, ginger and scallions is a tried and true family
favorite. Delicately flaky yet firm succulent fish served with a hot
sizzling oil drizzled on top brings out aroma and flavor.
1 bunchgreen onionscut about 2-3" in length, save some thinly julienned for topping
1" piece gingerthinly sliced
1pkg soft tofucut into pieces
2tablespoonhigh smoke-point vegetable oil
2tablespoonlight soy sauceor as needed
Clean fish by rinsing it under cold running water.
Use a pair of scissors to cut at the belly, gut and remove all the innards and gills.
Rinse the fish under water and pat dry with paper towel.
Stuff in the inner belly of the fish with green onions and ginger.
Arrange tofu onto a heat-proof plate and place the fish on top of it.
Use a knife to add a few cross cuts to the fish, to help it cook evenly. (Don't cut all the way through).
Place the plate on a steam rack in a wok or steamer, and fill with water.
Heat over high heat and steam for 25-30 minutes, depending on the size of your fish, until the flesh is opaque.
Remove plate from the steamer.
Arrange additional julienned scallions/green onions, ginger and/or cilantro on the fish.
In a small saucepan, heat up 2 tablespoons of vegetable oil, until almost smoking hot.
Carefully pour the hot oil over top of the scallions/green onions on the pompano fish.
Pour soy sauce around the tofu.
Serve the fish and tofu together with hot steamed rice.