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Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
(1) 1 ½ - 2 pound whole white fish (snapper, branzino, sea bass, flounder, etc.), cleaned and scaled with head and tail intact
(1) 2-inch piece fresh ginger, peeled and finely julienned
(1) 2-inch piece fresh lemongrass, very thinly sliced
¼ cup light soy sauce + 1 tablespoon
1 tablespoon rice wine
4 scallions, white and light green parts only, julienned
4 cilantro sprigs
4 mint sprigs
1 lime, zest and juice
1 teaspoon chili oil
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper to taste
Pre-heat SKS steam-combi oven to steam assist: 425 degrees, high steam.
Rinse the fish in cold water and pat dry with paper towels. Using a sharp knife, gently score the fish twice on both sides and season the fish inside and out with salt and pepper. Place the fish on an oven-safe platter or shallow pan large enough to fit the fish and deep enough for the cooking liquid. Stuff half of the ginger, scallion and lemongrass inside the cavity of the fish and spread the remaining portion on top of the fish. Splash with 1 tablespoon of the soy sauce.
Place the platter holding the fish in the oven and cook on steam assist for about 12-14 minutes until the fish flakes easily when tested with the tip of a knife.
While the fish is cooking, in a small bowl, stir together the soy sauce, rice wine, lime juice and zest and set aside.
When the fish is ready, carefully remove the platter from the steam oven. Top the fish with the mint and cilantro. In a small pot or pan, heat the oils over high heat until hot but not smoking. Remove the oil from the heat and pour it directly over the herbs and fish. Drizzle the soy mixture over the fish and serve immediately.