Ginger-Soy Steamed Whole Black Bass with Red Cabbage Coleslaw

This meal was incredibly simple, delicious, flavorful, and healthy.  The succulent and moist flesh of the fish absorbed the subtle flavors of ginger, soy and lemongrass.  The coleslaw was a lovely mix of bright and fresh ingredients, playing well with the fish.  I served the fish along with the drippings that accumulated at the bottom of the pan for a delicious, subtle-flavored dipping sauce.

Between the fish and the coleslaw, this dish had about fifteen minutes of hands-on time – making it one of the easiest and fastest dinners I can think of.  It’s also absolutely gorgeous – the coleslaw is especially striking when you see it next to the whole fish.

Ginger-Soy Steamed Whole Black Bass with Red Cabbage Coleslaw

Ginger-Soy Steamed Whole Black Bass:

1 1 lb. whole black bass, scales removed and gutted

1/2 tsp. kosher salt

1 1″ piece of ginger, peeled and finely chopped (about 2 tbs.)

1 heaping tbs. lemongrass, divided

2 tbs. low sodium soy sauce

2 tbs. rice wine vinegar

2 tsp. whole black peppercorns

Preheat oven to 400º.

Pat fish dry with towels and cut two shallow slices in each side of the fish.

Season both sides of fish and cavity of fish lightly with kosher salt.  Stuff half of lemon grass and half of ginger into the cavity of the fish.

Place the fish in a baking dish large enough to hold it.  Make sure the dish can fit into your roasting pan.

Mix together half of the soy sauce and half of the rice wine vinegar.  Pour over fish.  Sprinkle remaining half of ginger and lemongrass on top of the fish.

Fill up the roasting pan with enough water to come halfway up to the baking dish.  Transfer water to a sauce pan and bring to a boil with remaining half of soy sauce, rice wine vinegar, and whole black peppercorns.  Transfer boiling water back to the roasting pan.

Add baking dish to the roasting pan.  Oil a piece of tinfoil.  Cover roasting pan snugly with the tinfoil, oiled side down.  Transfer to the oven and bake 25-30 minutes until flesh of fish flakes easily with a fork and is opaque or 145º.

[Note:  Check out a picture of the whole fish after the break.]

Red Cabbage Coleslaw:

2 cups red cabbage, finely shredded

2 medium carrots, finely shredded

1/3 cup pickled daikon radish, cut into matchsticks

2 tbs. rice wine vinegar

1/4 cup canola oil

1 tbs. soy sauce

Freshly cracked black pepper

Toss together vegetables.

Whisk together vinegar, oil, and soy sauce.  Season with freshly cracked black pepper.

Add to vegetables and toss thoroughly to combine.  Let sit 6-8 hours, refrigerated, to allow flavors to meld.