MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steamed Whole Fish w/Dried Tangerine Peel & Fennel
Categories: Seafood, Citrus, Herbs, Wine
Yield: 3 servings

MMMMM---------------------DRIED ORANGE PEEL--------------------------
3 Tangerines; washed, dried
2 tb Sugar

MMMMM----------------------------FISH---------------------------------
1/4 c + 2 tb vegetable stock
6 Star anise
1 Bulb fennel; halved
- lengthwise, thin sliced,
- fronds reserved
3 lb Whole fish (porgy or black
- bass); scaled, gutted
1/2 ts Kosher salt; more as needed
3 cl Garlic; minced
2 Scallions; whites minced,
- greens thin sliced
1 Pc (1") piece fresh ginger;
- peeled, minced
2 tb Extra-virgin olive oil
10 g Douchi (fermented salted
- black soybeans)
2 tb Sake
2 tb Shiro (white) soy sauce
Steamed rice; to serve
Chile oil; to serve

PREPARE THE TANGERINE PEEL: Using a microplane, finely
grate the peel of the tangerines and reserve (do not
include any white pith).

In a small saucepan, add 1/4 cup water and the sugar;
bring to a boil. Add the tangerine zest and remove the
pot from the heat. Let cool.

Using a slotted spoon, remove the tangerine peel to a
parchment-lined baking sheet; spread into a thin layer.
Let rest until dry, a few hours or overnight.

PREPARE THE FISH: In a medium skillet, add the vegetable
stock, star anise, half of the fennel, and a pinch of
salt. Cook, stirring occasionally, over medium-high
heat, until the fennel is softened slightly and the
liquid has evaporated, about 6 minutes. Remove and let
cool slightly.

Place the fish on its side and open the belly-flap.
Season the cavity and outside of the fish all over with
┬╜ teaspoon kosher salt. Sprinkle the inside cavity of
the fish evenly with the minced garlic, ginger, scallion
whites, and douchi. Fill the cavity with the cooked
fennel.

Line an extra-large steamer basket or insert with a
piece of parchment paper and brush the paper with the
olive oil. Carefully transfer the fish on top. Pour the
sake and white soy sauce into the center of the fish.

In an extra-large pot that can fit the steamer and the
fish, add enough water to reach 1 inch up the sides of
the pot; bring to a strong simmer, then add the steamer
with the fish. Cover the pot with a lid or tight-fitting
piece of heavy-duty aluminum foil and let steam until
the flesh is white throughout, 15 minutes.

On a large platter, add the rice. Add the fish to the
platter, using two large spatulas or gloved hands to
carefully remove it from the parchment paper. Garnish
the dish with the remaining fennel, the sliced scallion
greens, the dried tangerine peel, and fennel fronds to
taste. Serve with steamed rice and chile oil.

By: Jonathan Wu

RECIPE FROM: https://www.saveur.com

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