- 1 Market Fish (Porgy, Black Bass), 4 lbs, scaled and gutted
- 1/4 t kosher salt
- 1” Ginger, peeled, minced
- 3 Garlic cloves, peeled, minced
- 2 Scallion whites, minced
- 2T Shiro (white) Soy Sauce
- 2T Sake
- 2T EVO
- 2T veg stock
- 1T Douchi
- 2 Tangerines
- 1 Fennel, sliced ¼” thick, green fronds reserved
- 6 star anise
- 2 cups veg stock
- Chili Oil
- 2 scallion greens, sliced
- Prepare Fish: Butterfly fish from belly side. Remove the spine. Remove the ribs. Pull pin bones.
- Prepare Fennel: Slice into discs. Braise in vegetable stock with star anise, until completely tender.
- Prepare Tangerine Peel: Wash tangerine. Microplane. Blanch in light simple syrup (2T sugar : 4 T water) Dehydrate.
- Place the fish on its side and open the belly-flap. Season the cavity with kosher salt. Sprinkle the flesh evenly with minced ginger, garlic, and scallion. Do the same with black beans. Stuff with 4-5 slices of braised fennel. Squirt the sake, veg stock, and EVO inside the cavity as well.
- Place on a lightly EVO-oiled piece of parchment and steam for 10-12 minutes. Check the done-ness by opening the belly flap with a spatula – if the flesh way inside, by the spine is white, the fish is fully cooked.
- Garnish with chili oil, sliced scallion green, fennel frond, and dried tangerine peel. Serve with steamed rice.
- Dried Tangerine Peel – dried tangerine peel has been featured in Chinese cooking for hundred of years. It is used as an aromatic, added to soups and stews.
- Dried Chili Peppers – an essential ingredient in Sichanese and Hunanese cooking. Native to the Americas, chili peppers were brought to China by the Portuguese in the 17th century.
- Douchi – douchi are fermented, salted soybeans. They have a pungent, savory flavor: salty, nutty, earthy, sweet. They are the oldest known food made from soybeans, dating to 165 B.C.