Tried the "Best Bluefish Recipe Ever"

[mgm]

http://njsaltwaterfisherman.com/forums/index.php?topic=5947.0

First, I had to find the Lee Kum Kee seasoned soy sauce for seafood....after I tried the local SR, PM and got the skunk, I went to the Asian market in NPlainfield where I scored. Looking at the lable it had 1030 mg of Sodium per tablespoon.... not good for someone on blood pressure meds,but I gave it a go.

The fish cooked tender, but it was way too salty for my taste . As I do eat an occasional bluefish in the 2-3 lb range, I prefer the "less is more" approach........dust with Old Bay, dab with butter, garnish with onions, peppers or whatever and do the fish on the grill until it flakes and squeeze some lemon on top.

I think the special soy sauce would work great for whole steamed blackfish (or any firm fleshed fish)done on top of the stove with a wok set up for steaming.

[mboy]

I never made it myself, but ate some cooked by the woman who gave me the recipe and it was GOOOOOOOD (and I don't even really like cooked fish).
Maybe cut down a bit on the sauce.

[mgm]

More wine and less soy sauce may work better....essentially the cup of soysauce is enough liquid where you are poaching the fish....of course the original chef may do something different.

[mgm]

Thought this would work with the Lee Kum Kee seasoned soy sauce for fish.  I have tried this recipe with Blackfish filets, not the whole fish. It was excellent, but am going to try it again with a whole fluke when the season opens.

Steamed Whole Fish with Ginger and Green Onions
 
Serves 4 / Whole fish, central to Chinese New Year celebrations, connotes abundance for the upcoming year. This simple and uncommonly delicious recipe works with any white fish, but it must be very fresh; check for clear eyes and shiny scales when purchasing. If you don’t have a bamboo steamer, rig your own by arranging chopsticks in a grid in the bottom of a large pot.

1 4-inch piece fresh ginger, peeled and cut into matchsticks (about 1/4 cup)
2 large green onions, cut diagonally into 1-inch pieces (about 1/4 cup)
1 medium clove garlic, minced
1 whole 2-pound white fish (such as tilapia, snapper, or trout), cleaned
Juice of 1/2 lemon
1-2 teaspoons kosher salt
1/4 cup low-sodium soy sauce
2 teaspoons sugar
1 teaspoon dark sesame oil
Chopped green onions, for garnish

1. In a small bowl, combine ginger, 1/4 cup green onions, and garlic. Set aside.
2. Wash fish and pat dry with paper towels. Mix lemon juice with salt and rub into fish inside and out. Cut 3 diagonal slashes, each 1/2- to 3/4-inch deep, into both sides of fish. Using the knife tip, make 1/2-inch-deep cuts along the backbone.
3. Place fish on a glass pie plate or a steamer-safe dinner plate. Rub ginger-garlic mixture along fish skin, then stuff inside slits and cavity. Place plate into or atop a steamer in a pot with 11/2 inches water. Cover and steam until fish flesh is just opaque, 8–10 minutes.
4. Meanwhile, stir together soy sauce, sugar, and sesame oil until sugar dissolves. When fish is cooked through, carefully remove plate from steamer and pour soy sauce mixture over fish and inside cavity. Garnish with chopped green onions.


PER SERVING (with 2 teaspoons sauce): 250 cal, 14% fat cal, 4g fat, 1g sat fat, 84mg chol, 47g protein, 4g carb, 0g fiber, 766mg sodium