Whole Fish with Mint
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- Yield Serves 4
Ingredients
- 1 striped bass (2 pounds), cleaned
- 1/2 ounce ginger, peeled and julienned, about 2 tablespoons
- 2 scallions, cut into thin strips
- 1 serrano or jalapeno pepper, cut into thin strips
- 1 clove garlic, thinly sliced
- 4 sprigs fresh mint plus 1 cup fresh mint leaves
- Kosher salt and ground pepper
- 1/2 teaspoon fresh lime juice
- 1 teaspoon vegetable oil
- 1/2 cup fresh basil leaves, torn if large
Directions
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Place a wire rack in the bottom of a roasting pan and add an inch of water to the pan. Place pan on the stove over two burners and bring water to a boil.
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Meanwhile, rinse and dry the fish inside and out. Place on a heat-safe platter and stuff the cavity with half the ginger, scallions, and chile pepper, all the garlic, and 4 sprigs mint. Season with 1/4 teaspoon salt. Top fish with remaining ginger, scallions, and chile pepper, and season with 1/4 teaspoon salt.
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Transfer platter to prepared
pan. Cover tightly with foil and steam
until opaque throughout, about
15 minutes. Carefully lift platter
from pan, retaining the juices. -
Meanwhile, combine lime juice and oil in a medium-size bowl. Season with 1/4 teaspoon salt and pepper to taste, and add remaining mint and the basil leaves. Toss to coat the herbs.
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Place herb mixture on top of the fish and serve immediately.
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