Steamed Whole Fish With Lemon and Olive OilBy
- 1 600- gram whole pompano or your fish of choice
- 1 ½ teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon grated ginger
- 1/4 teaspoon minced garlic
- 1 teaspoon extra virgin olive oil plus more for drizzling
- juice of one ½ lemon
- fried garlic optional
- lemon slices optional
- cilantro optional
- Score the fish: Lay it flat on a chopping board. With one hand pressing down the fish to keep it from sliding, take a sharp knife with the other hand and hold it at a 45-degree angle. Slash the fish, twice or thrice depending on the size, on both sides. How deep depends on the thickness of the flesh. I like depth of my slashes to be midway between the skin and the rib (spine).
- Mix together the salt, pepper, ginger, garlic and lemon zest. Rub all over the fish including the cavity.
- Place the fish in a covered container and allow to marinate in the fridge for at least an hour.
- Pour water into the steamer pan and start heating.
- Take the fish out of the fridge.
- Smear the bottom of a heat-proof plate with half a teaspoon of olive oil.
- Place the fish on the oiled plate and drizzle the remaining half teaspoon of olive oil over it (If adding a bed of spinach which is optional, spread the squeezed spinach on the plate and sprinkle with salt and pepper. Lay the fish on top of the spinach.)
- Steam the fish for 30 minutes.
- Take the fish out of the steamer.
- Drizzle with lemon juice and more olive oil.
- Optionally, garnish with fried garlic, lemon sliced and cilantro before serving.