Oven-Steamed Whole Black Sea Bass

courtesy of David Ford, one of our Eat Like a Fish Citizen Scientists

 
Black Bass David Ford.jpg
 

RECIPE

Ingredients

  • 1 whole black sea bass, about 2-3 pounds, gutted and scaled

  • 1 cup rice wine vinegar

  • 1 cup low-sodium soy sauce

  • ¼ cup fish sauce

  • ¼ cup sesame oil

  • ¼ cup plus 2 tablespoons olive oil

  • 2 inch piece ginger, minced

  • 6 garlic cloves, minced

  • 3 jalapeños, sliced

  • 1 bunch scallions, green parts only, roughly chopped

  • 1 bunch cilantro, chopped

  • 2 tablespoons sesame seeds, toasted

  • Sea salt and black pepper (Tellicherry preferred) to taste

 

Preparation

  1. Set oven to 450 degrees.

  2. Make the steaming sauce. In a bowl, whisk together rice wine vinegar, soy sauce, fish sauce, sesame oil, ¼ cup olive oil, ginger, garlic, jalapeños, half of the chopped cilantro, and half of the chopped scallions. Pour into an ovenproof casserole dish. Liquid should cover the bottom at least half an inch deep.

  3. Heat casserole dish on stovetop until sauce begins to bubble. Remove from heat.

  4. Place fish in casserole dish and let marinate for 10 minutes.

  5. Remove and shake of liquid. Set a rack large enough to hold fish over casserole dish. Rub rack with olive oil. Place fish on rack.

  6. Cut two diagonal slits on each side of fish. Spoon sauce into slits, and place a few chopped scallions into each slit.

  7. Form a loose tent with aluminum foil over casserole dish.

  8. Steam fish in oven for 10-12 minutes. Cooking time will vary with thickness of the fish. Flesh should look opaque, there should be no pink at the bone, and there should be little resistance when flesh is probed gently with a table knife.

  9. Remove fish from oven and place fish on platter. Reserve steaming sauce for serving on the side.

  10. Make the topping. Place a skillet or wok over high heat and add 2 tablespoons olive oil. When oil looks hazy, add remaining scallions and toss to coat. Sprinkle lightly with salt and pepper. Stir-fry until slightly charred, about 2 minutes. Set aside for serving.

  11. Using two forks, separate fish from carcass. Remove and discard skeleton.

  12. Scatter charred scallions, remaining cilantro, and toasted sesame seeds over fish.

  13. Serve steaming sauce on the side.

 

Tip

Check that steaming liquid does not all evaporate while in oven. Add water if needed. This recipe would work well for any small whole fish.