Recipe by Emerald Chan
If you’ve ever wanted to try cooking a whole fish, now’s your chance. This simple but fragrant recipe takes the stress and intimidation out of the process. The whole fish is steamed in the oven in your Essential Pan with a soy sauce based mixture over a bed of bok choy, then dressed with scallions and ginger. A hot oil is drizzled over top for extra style points and then it’s time to enjoy it with a steaming bowl of rice. Clean, simple, and incredibly delicious.
Prep Time: 10 min
Cook Time: 30 min
- 10 oz. baby bok choy, cut in half lengthwise
- 3 tbsp grapeseed or any neutral oil, divided
- Kosher salt
- 1 large whole snapper (2-3 lb), cleaned, scaled, and pat dry
- 3 springs green onions
- 2” knob of ginger, peeled and cut into thin matchsticks
- 2 tbsp Shaoxing wine (can substitute with sherry vinegar)
- 2 tbsp soy sauce
- 1 tsp granulated sugar
- 2 tbsp sesame oil, divided
- ⅓ cup cilantro
Preheat oven to 400°F.
Cut three equally spaced, thick, diagonal slits into both sides of fish all the way to the bone with your Chef’s Knife. Place fish in the center of the Essential Pan.
In a large bowl, toss bok choy in 1 tbsp grapeseed oil and a pinch of salt. Arrange bok choy around fish. Trim the dark green tops from the spring onions and place into the cavity of the fish, along with ⅓ of ginger. Finely slice the rest of green onions and set aside.
In a small bowl, mix shaoxing wine, soy sauce, sugar, and 1 tbsp sesame oil until sugar is dissolved. Pour ¼ of the mixture into the cavity and the rest over the fish. Scatter the remaining ginger on top of the fish.
Cover pan with lid and place in the oven for 25-30 minutes, until fish is cooked through, the flesh is opaque and bok choy is tender. Remove from oven, and let sit for 5 minutes.
Meanwhile, heat remaining 2 tbsp grapeseed oil and 1 tbsp sesame oil until smoking. Place finely sliced green onions on top of fish, then pour hot oil over green onions until slightly wilted. Scatter cilantro over top and serve with cooked rice. Enjoy!