Stuff the cavity of the fish with the garnishes and double wrap it in two long sheets of parchment paper. Bake it in a hot oven for about 15 minutes, then let it rest for another 10 to 15 minutes.

Ingredients: 2-3 lbs. Rock Fish, whole with scales, gills, and intestines removed. 1 ½ teaspoon Salt ½ teaspoon White Pepper ½ teaspoon Sugar 4 Chinese Black Mushrooms soaked in warm water for ...

Active Work Time: 15 minutes Total Preparation Time: 45 minutes Ingredients: 1 2-3 lb rockfish, whole with scales, gills, and intestines removed 1 ½ tsp salt ½ tsp white pepper ½ tsp sugar 4 ...

Stuff the cavity of the fish with ginger, green onions and cilantro and place in a 2-inch-deep dish that can be placed in a steamer. Steam the fish until it is fully cooked, 5 to 8 minutes.

The meat should separate easily from the spine. 12 minutes for a 1-pound fish, 15 minutes for 1.5-pound fish, 18 minutes for 2-pound fish, 20 minutes for 3-pound fish.

In the bottom of an 11” x 17” baking pan with 1-inch lip, fill pan ¾ full of water. Add ½ teaspoon each of sesame oil, ginger, scallions, scallion bottoms, cilantro, sugar, and soy sauce to ...

-That's right. So, I love steamed fish, but you have to do it right. Oven steaming is my favorite way to do it. It's really hands-off. You get super moist, really, really tender fish.

Cantonese-Style Steamed Fish with Ginger and Scallion Sept. 27, 2021, 12:28 PM EST / Updated April 13, 2022, 8:18 PM PDT Jocelyn Filley for TODAY Jessica B. Harris ...

Chef Peter Chang shares his signature whole steamed fish with fermented peppers and onions Seth catches up with award-winning Chef Peter Chang at his Bethesda restaurant Q by Peter Chang. Chef ...

Chef Tony Zhang’s squirrel fish is traditional dish with an individual spin: a boneless deep-fried sea bass with pine nuts, green beans, corn, carrots, and a homemade fruit sauce, a traditional dish ...