In our current issue, writer Allen Salkin visits with Anita Lo, renowned chef of the West Village contemporary American restaurant Annisa, about her second home on Long Island where she fishes from a kayak off of Bird Island. The child of a many a cultural influence–Detroit, Shangai, Hungary and Malaysia among them–her cooking transcends borders. We love this recipe for Simple Steamed Fish with Scallions and Ginger from her cookbook, Cooking Without Borders.
Simple Steamed Fish with Scallions and Ginger
Adapted from Anita Lo’s Cooking Without Borders
1 (1½-pound) whole black sea bass or other white-fleshed fish, scaled and gutted
¼ cup thinly sliced scallion greens
1 heaping tablespoon finely julienned fresh ginger
¼ cup soy sauce
3 tablespoons peanut oil
Dash of sesame oil
Pinch of sugar
In a large pot, bring an inch of water to boil and insert a steamer rack. Score the fish in 2-inch intervals and transfer to a dish that fits inside the pot. Season the fish with salt and pepper and scatter the scallions and ginger inside and out.
In a small bowl, combine the remaining ingredients and pour over the fish. Place the dish with the fish on the rack above the boiling water and cover the pot. Cook until a knife can be easily inserted into the thickest part of the fish, 6 to 7 minutes.