Spring Fish

By / Food / April 7th, 2011 / 2

Finally, warmer days are here again. Or, depending on where you live, those warmer temperatures will be here soon. To celebrate the end of another winter and the return of lazy patio picnics, I’ve included a light and flavourful dish that is sure to chase away any remaining thoughts of freezing rain, snow, slush and heavy winter clothes.

April weather can be varied; so, do the same with your cooking. If the sun is shining and the ground is dry, pull out the barbecue and prepare this recipe outside. Weather not cooperating? No problem. Stay inside and enjoy the taste of this scrumptious dish. I have nothing against winter (well, not a lot, anyway). But, there’s something so hopeful and radiant about springtime. The fact that everything is covered in mud, or that the snow and icy winds just won’t let up, really doesn’t matter. At this time of year, I always think that despite whatever winter-like weather Mother Nature insists on throwing at us, it really doesn’t matter. Spring has officially arrived. Before we know it, we’ll find ourselves donning shorts, t-shirts and swimsuits.

Steamed Fish
Serves 6

1 whole rockfish (2-1/2 lb) or substitute your favourite
3 Tbsp fresh ginger, sliced into slivers
3 green onions, thinly sliced
1 rasher bacon, chopped
1 hot red chili
1 Tbsp each rice vinegar and soy sauce

1. Rinse fish and pat dry. Make 3 diagonal slashes across the body on each side of the fish. Place the fish in a wide bowl or rimmed plate that will fit inside a steamer. You can also build your own makeshift steamer by placing the plate on top of an up-turned bowl (or cake rack). Place the both in a large, deep pot, and pour water into the pot halfway up the side of the up-turned bowl. Make sure the cover will still fit securely onto the pot. If not, cover with foil.

2. Sprinkle fish lightly with salt, inside and out. Place half of the ginger, green onions and bacon inside the fish cavity; put the remaining on top of the fish. Set the chili on top of the fish. Pour vinegar and soy over the top.

3. Drape a piece of foil over the dish. Place the dish in a steamer basket (or as described above). Pour about 1 inch of boiling water into the pot. Cover and steam until the fish is opaque in the thickest part, about 8 minutes. Remove from the steamer.

Serve with Champagne.


Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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