Whole Black Bass with Ginger and Scallions

Whole Black Bass with Ginger and Scallions
Photo by Mikkel Vang


  • 1 large shallow baking dish (about 15 by 10 inches) to fit inside a 17- by 12- by 2 1/2-inch roasting pan
  • 3 tablespoons light soy sauce (preferably Pearl River Bridge brand)
  • 1 well-seasoned 14-inch flat-bottomed wok
  • 1 bunch scallions
  • heavy-duty foil
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • + 3 more ingredients
    • 1 1-inch piece fresh ginger
    • 1 tablespoon peanut or vegetable oil
    • 1 3-lb whole black bass or sea bass (not Chilean), leaving head and tail intact

Put oven rack in middle position and preheat oven to 400°F. Put baking dish in roasting pan. Rinse fish and pat dry, then rub inside and out with salt. Transfer to baking dish and sprinkle with scallion strips (white and pale green) and ginger. Stir together soy sauce and sugar until sugar is dis...

View full recipe at Epicurious


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