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Lotus Leaf Steamed Whole Fish with Ginger Rattan Pepper Vinaigrette

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Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Servings: 4

Ingredients

  • dried lotus leaves 2 large leaves or enough to completely envelop the fish, sub 24" length of parchment paper
  • 2 cups boiling hot water
  • 1.5 pounds whole fish trout, branzino, striped bass, etc.
  • 1 scallion, cut into 2-inch pieces
  • 2 tablespoons Shaoxing wine
  • 1 inch fresh ginger, thinly sliced
  • 1/4 cup cilantro, leaves picked and stems finely minced
  • 2 tablespoons finely minced fermented ginger sub 1 tablespoon fresh ginger
  • 2 tablespoons light soy sauce
  • 2 tablespoons fresh lime juice from 1 lime
  • 2 teaspoons rattan pepper oil sub Sichuan peppercorn oil

Instructions

  • Prepare the lotus leaves. Heat the oven to 375°F. Rehydrate the dried lotus leaves by placing them on a rimmed tray and soaking them in boiling water until pliable, about 10 minutes.
  • Marinate the fish. In a small mixing bowl, combine the scallion, fresh ginger slices, 2 tablespoons Shaoxing wine, and 1 tablespoon of cool water. Use your hands to massage the aromatics into the liquid for 30 seconds. Place the whole fish on a large rimmed sheet tray and rub the marinade all over (it’s okay for it to pool in the bottom of the tray). Set aside to marinate for 10 minutes.
  • Wrap the fish. Shake off excess water from the lotus leaves and lay them on an oven-safe pan (a 9" by 13" quarter sheet pan or 11" sizzle platter is the ideal size for a 1.5 lb fish). Drain the excess marinade from the fish and set it in the center of the lotus leaves. Place the ginger slices in the cavity and on top of the fish. Tightly the lotus leaves around the fish, making sure to cover it completely, then flip the fish over to tuck the lotus leaves in place under the weight of the fish.
    If using parchment paper, fold it in half then set the bottom half over the pan. Arrange the whole fish on the bottom half of the sheet of parchment and fold the top half over the fish. Starting from one corner, tightly crimp the edges of the parchment paper towards the center to form an envelope around the entire fish.
  • Steam the fish. Bake at 375°F for 15 to 20 minutes, or until a cake tester or toothpick inserted in the thickest part of the fish does not meet resistance.
  • Make the sauce. While the fish steams, in a small mixing bowl combine the minced cilantro stems, 2 tablespoons finely minced fermented ginger, 2 tablespoons fresh lime juice, 2 tablespoons light soy sauce, and 2 teaspoons rattan pepper oil. Mix well and taste, adjust the seasoning with addiitonal salt if needed.
  • To serve. Use scissors to cut open the lotus leaves, making sure not to cut into the fish flesh. Peel the lotus leaves to the side then pour the sauce evenly over the fish. Garnish with the cilantro leaves.
    To carve the fish, use two spoons to scrape away the small fin bones along the top and belly of the fish. Carve lengthwise down the center of the fish from head to tail, and slide off the loin and belly fillets. Remove any aromatics from the cavity. Lift away the head, spine, and tail to reveal the bottom fillet. Scrape away the bones on the lower fillet and serve.