Whole Fish with Mint
Have your fishmonger clean and gut the fish so that the cavity is ready to be stuffed. We used striped bass, but trout would work well, too.
- Servings: 4
Source: Body+Soul, May 2010
- 1 striped bass (2 pounds), cleaned
- 1/2 ounce ginger, peeled and julienned, about 2 tablespoons
- 2 scallions, cut into thin strips
- 1 serrano or jalapeno pepper, cut into thin strips
- 1 clove garlic, thinly sliced
- 4 sprigs fresh mint plus 1 cup fresh mint leaves
- Kosher salt and ground pepper
- 1/2 teaspoon fresh lime juice
- 1 teaspoon vegetable oil
- 1/2 cup fresh basil leaves, torn if large
Place a wire rack in the bottom of a roasting pan and add an inch of water to the pan. Place pan on the stove over two burners and bring water to a boil.
Meanwhile, rinse and dry the fish inside and out. Place on a heat-safe platter and stuff the cavity with half the ginger, scallions, and chile pepper, all the garlic, and 4 sprigs mint. Season with 1/4 teaspoon salt. Top fish with remaining ginger, scallions, and chile pepper, and season with 1/4 teaspoon salt.
Transfer platter to prepared pan. Cover tightly with foil and steam until opaque throughout, about 15 minutes. Carefully lift platter from pan, retaining the juices.
Meanwhile, combine lime juice and oil in a medium-size bowl. Season with 1/4 teaspoon salt and pepper to taste, and add remaining mint and the basil leaves. Toss to coat the herbs.
Place herb mixture on top of the fish and serve immediately.