Steamed Arctic Char with Soy, Crispy Garlic, and Chiles
This lovely recipe for steamed arctic char is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining."
- 6 scallions, julienned, green and white parts separated
- 4 (6-ounce) skinless arctic char fillets, scaled and gutted
- 1/2 cup shaoxing rice wine or dry sherry
- 1/2 cup light soy sauce
- 3 tablespoons julienned ginger
- Peanut oil
- 4 cloves garlic, thinly sliced
- 2 long red chiles, thinly sliced
- 4 tablespoons Asian-style chile sauce
- 20 fresh cilantro leaves
- 8 lime wedges
- Steamed white rice, for serving
Preheat oven to 350 degrees. Place green scallion pieces in a bowl of cold water and transfer to refrigerator until ready to use.
Place fish in an even layer in a baking dish. In a small bowl, mix together rice wine and soy sauce; pour over fish. Sprinkle white scallion pieces and ginger over fish, cover baking dish with parchment paper-lined aluminum foil, and transfer to oven. Cook until fish is cooked through but still moist, about 7 minutes.
Meanwhile, heat oil to a depth of 2 inches in a medium saucepan over medium-high heat. Add garlic and chiles and cook until golden and crisp. Using a slotted spoon, transfer garlic and chiles to a paper towel-lined place to drain.
Remove fish from oven and drizzle chile sauce over fish. Drain green scallion pieces and sprinkle over fish along with cilantro, garlic, and chiles. Serve immediately with lime wedges and rice.