Combi Steam Cooking: Whole Steamed Fish with Ginger & Green Onion (can be made with fillets or steaks as well!)
We took a classic dish and made it so easy! Traditionally, this whole fish has to be done in a wok and steamed on a plate that is perched on a metal ring and only one or two fish can be cooked at a time! With the Miele Steam or Combi Steam Oven, you can make many, many fish at once and the preparation is so much easier. The whole fish is delicious but has many small bones, so be aware. You can substitute fish steaks or fillets (see recipe). The secret to this dish is to get the sauce and garnish ready quickly while the fish is steaming so it can be plated, sauced and garnished while it is hot.
Yield: Serves about 6 guests
· Two 1 ¾ -lb. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed, (or fillets or steaks, about 3 pounds)*
· One bunch of green onions, washed, root ends trimmed
· One 6 inch piece of peeled fresh ginger, cut into ½ inch slices
· ¾ cup mild olive oil
· 1 cup soy sauce
· 2 teaspoons sugar
· Optional: One bunch of cilantro, additional slivered ginger and sliced jalapeno
1. Warm a platter for serving the fish. Rinse the fish inside and out. Using kitchen shears, cut off all fins from the fish and trim the tail. Place a Universal Tray in the Combi Steam Oven on rack position #1. Line one (or more) perforated pan(s) with parchment paper. Place the fish on the parchment lined sheet.
2. Cut bottom inch off of green onions. Place only the white parts of the green onion into the fish cavity along with the sliced ginger. (For fillets or steaks, place fish on top of onion and ginger and see cooking times below*). Place perforated tray above the Universal Tray. Turn Oven on. Press: Operating Modes/Steam Cooking/212 °F/8 minutes/ OK. Settings are the same no matter how many fish you cook, but the oven will take longer to pre-heat with more fish inside.
3. To shred green onions: Hold by one end and shred with the tines of a fork, turn to the other side and repeat. Cut into about two inch pieces. In a small pan, heat soy sauce and sugar until hot and sugar is dissolved. Keep warm. Just before serving, heat the oil in a medium pan on high to a boil and add green onion pieces and stir.
4. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Add more time as needed. Discard any cooking liquid that collected in the Universal Tray. Remove the ginger and onion from the cavity and discard.
5. Place whole fish onto warmed platter. Pour sizzling hot oil and green onions onto the fish. Pour warm soy sauce over fish. Top with cilantro sprigs, ginger and jalapeno (if using) and serve immediately.
*Note: To cook fish steaks or fillets, follow directions above, but cook any fish under one inch for 6 minutes and add one additional minute per half inch of thickness. Whole fish are thicker, but have a cavity inside so they cook relatively quickly.
Rachelle Boucher is a joyous corporate chef, influencer and trainer specializing in the luxury appliance industry. She is a celebrated cooking teacher, social media presence and appliance coach known for her energized, creative and empowering teaching style. Rachelle is a dedicated youth mentor and is inspired every day by people, food, nature and her life of adventure in glorious, diverse and delicious San Francisco. She speaks Swedish. Yes, Swedish.