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Recipe for whole ma-la steamed fish

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THIS STORY APPEARED IN

January 25, 2012

(JOSH REYNOLDS FOR THE BOSTON…)

Serves 4

The vegetables on the finished dish are spicy, while the fish is relatively mild. The key here is to use a whole fish large and thick enough so it is not overwhelmed by the garnish. Ma-la oil (sometimes called ma-la sauce) is available at Chinese markets.

1 whole firm white-fleshed fish such as dorade, branzino, or black bass (2 pounds), cleaned and scaled

1 bunch scallions, chopped

1/4 cup preserved Sichuan mustard greens

1/2 cup pickled mixed chilies (a mix of jalapeno and poblano )

1/2 cup lime juice

1/2 cup fish stock

1/4 cup Thai fish sauce

Splash of soy sauce

1/4 cup hot ma-la oil or Sichuan chili oil

1. Wash and dry the fish. Cut three 1-inch slashes on the top side of the fish, not quite through to the bone.

2. Set the oven at 450 degrees. Have on hand a roasting pan large enough to hold the fish.

3. Place the fish in the pan and top with scallions, Sichuan mustard greens, and pickled chilies.

4. In a saucepan bring the lime juice, stock, fish sauce, and soy sauce to a simmer. Pour it into the roasting pan at the side. Cover with foil and steam in the oven for 17 to 22 minutes or until the fish flakes easily with the tip of a knife.

5. Meanwhile, in a small saucepan, heat the ma-la oil until hot. Pour it over the fish so it sizzles. Adapted from Patricia Yeo