Steamed Pompano With Ginger Lime Hollandaise Recipes

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

BAKED POMPANO

Steps:

• Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
• Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
• Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
• Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as oven preheats.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
• Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

STEAMED POMPANO WITH GINGER-LIME HOLLANDAISE

Steps:

• Grate the zest off the lime and set aside. Squeeze the juice into a blender jar. Add the egg yolks, cayenne and a pinch of salt. Set aside.
• Pour two cups of water into a large saucepan. Place a trivet or flat steamer rack inside. Arrange the fillets on a heat-proof plate, skin side down, and sprinkle with the lime zest, ginger and salt to taste. Place the plate on the steamer, cover the pot and bring to a boil. Steam until the fish is just cooked, about seven minutes. (If the fillets are too big, you will have to do this in two stages or in two pots.)
• While the fish cooks, melt the butter in a small saucepan and keep it very hot.
• Remove the fillets from the steamer plate and pour the cooking liquid into the blender; this gives the sauce extra flavor. Blend for 10 seconds, then, with the motor running, add the hot butter in a slow, steady stream. Season with more salt if you like. Spoon the hollandaise over the fish and serve at once.