Scored and seasoned whole fish gets its cavity packed with cilantro, scallions, garlic, and ginger, then steams gently until just done, ready for tamari and toasted sesame oil to finish.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Rinse fish, removing any remaining scales or blood. Score fish by making two, 3-inch long/1/4-inch deep cuts into each side of fish.
Season outside and cavity of fish with salt and pepper.
In bowl, toss cilantro, scallion, garlic, and ginger together. Stuff half of mixture into cavity of fish.
Combine remaining herb/spice mixture with water, tamari, and sesame oil. Transfer mixture to deep hotel pan. Place lightly oiled perforated pan over mixture. Bring mixture to over high flame and reduce heat to . Transfer fish to perforated pan. Cover pan with lid or aluminum foil. fish for 15-20 minutes .
When fish is fully cooked and tender, gently transfer to platter. Ladle liquid, herbs, and toasted sesame oil over fish.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
