Fresh Fish Recipe
Fresh catch prepared grilled or Chinese style
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Ingredients
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For the whole fresh fish
Grilled finish (if grilling)
Chinese-style finish (if preparing Chinese-style)
Method
Prepare the fish
Rinse and dry
Rinse the fish inside and out under cold running water. Pat thoroughly dry with paper towels, inside the cavity and on the skin. Dry skin helps create a better sear and prevents sticking.
Score and season
Make 2–3 diagonal cuts about 1/4–1/2 inch deep on each side of the fish. Rub the exterior and cavity with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Rub 2 tbs neutral oil over the skin to help prevent sticking and promote even browning.
Grilled finish (if grilling)
Grill the fish
Place the fish directly on the preheated grates. Grill for 6–8 minutes on the first side without moving it. Carefully flip using two spatulas or a fish turner and grill another 5–7 minutes, until the flesh flakes easily with a fork and the internal temperature at the thickest part reaches 140–145°F (60–63°C). Total time will vary with fish thickness (about 10–15 minutes total for a 1–1.5 lb fish).
Finish and serve
Transfer the fish to a serving platter. Combine 1 tsp minced garlic and 2 tbs chopped parsley, sprinkle over the fish and squeeze lemon wedges overtop. Serve immediately.
Chinese-style finish (steamed or pan-steamed)
Steam the fish (preferred method)
Place the seasoned fish on a heatproof plate large enough for the fish. Prepare a wok or large pot with a steamer rack and bring 1–2 inches of water to a rolling simmer. Place the plate with the fish on the rack and cover. Steam for 8–12 minutes, depending on size (about 8 minutes per pound) until the flesh is opaque and flakes easily. Remove carefully and discard any liquid on the plate.
Arrange aromatics
While the fish is steaming, spread julienned ginger and arranged scallions on a serving plate or directly on the fish after steaming. Scatter cilantro if using.
Prepare sauce and hot oil
Mix 3 tbs light soy sauce and 1 tsp sesame oil in a small bowl. Heat 2 tbs vegetable oil in a small saucepan until very hot but not smoking (about 350°F / 175°C) — you should see light shimmer. Carefully pour the hot oil over the ginger and scallions on the fish to release their aroma. Drizzle the soy-sesame mixture over the fish immediately and serve hot.
Pan-steam alternative
If you don't have a steamer, heat a large sauté pan with a tight-fitting lid. Add 2–3 tbs water and place the fish on a heatproof plate inside the pan (use a rack or foil to elevate if needed). Cover and steam over medium heat for the same timing as above. Then follow the aromatics and hot oil steps.