Tilapia Steamed Whole with Ginger and Scallion
In western kitchens, fish is usually only cooked in fillets or steaks, rather than whole, and the cooking methods are primarily frying, deep-frying, or baking. In Chinese cuisine, however, fish is frequently steamed, both in pieces, and as a whole fish with the head and skin intact.
Here, whole Tilapia is given the traditional Chinese treatment by steaming it with ginger and garlic. As a final step, more ginger and also some scallion is added and hot oil is poured over everything just before service. The result is exquisitely aromatic and delicious.
Read More →