Jonathan Wu's Steamed Fish Recipe | Seafood Recipes | PBS… | PBS Food
Get Jonathan Wu's Steamed Fish Recipe from PBS Food. He is the executive chef at New York's Fung Tu restaurant.
Ingredients
- 1 Market Fish (Porgy, Black Bass), 4 lbs, scaled and gutted
- 1/4 t kosher salt
- 1” Ginger, peeled, minced
- 3 Garlic cloves, peeled, minced
- 2 Scallion whites, minced
- 2T Shiro (white) Soy Sauce
- 2T Sake
- 2T EVO
- 2T veg stock
- 1T Douchi
- 2 Tangerines
- 1 Fennel, sliced ¼” thick, green fronds reserved
- 6 star anise
- 2 cups veg stock
- Chili Oil
- 2 scallion greens, sliced
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