Asian-Style Steamed Fish with Ginger and Scallions

I feel like fish is a bad word these days or at least something to fear. Throughout my pregnancy with Alex I had a long list of fish that was tiered somewhat like: avoid at all costs (risky), don't even think about it, eat at your own risk (moderate risk), and eat during a blue moon (it's still a risk!). I got so confused with the extensive and sometimes contradictory lists from various credible sources that I simply stuck to only a handful,  and since then have thrown out the list.

These days I feel lucky that we can get our hands on good quality and deemed safe varieties of fish. When I do I often resort to my favorite standby recipe for fish, which is to salt and pepper, drizzle some  oil and broil quickly under a hot fire in the oven, and chase it with a good squeeze of fresh lemon juice. On the rare occasion I'll treat it specially, the way I feel we will all do as it becomes harder and harder to obtain wild and good quality fish. Asian steamed fish is one of my favorite special occasion recipe. A medley of potent aromatics such a spicy ginger and pungent green onions infuse with soy sauce, honey and vinegar and flavor the fish subtly and gloriously. The recipe is so simple, delicious and beautiful that it really should not be reserved for a special occasion but rather a regular ritual for how to treat fish specially.

Asian Steamed Fish with Ginger and Scallions
Ingredients

• 2 tablespoons honey
• 3 tablespoons rice wine vinegar
• 4 tablespoons tamari sauce or low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1-2 thai chiles, sliced thinly (optional)

• Parchment paper
• 2 whole fish such as White or Striped Bass, or Rockfish about 1lb each
• Salt and freshly ground black pepper
• 4-inch knob ginger, julienned
• 6 large garlic cloves, peeled and thinly sliced
• 1 bunch scallions, sliced thinly
• 1/2 pound shiitake mushrooms, stemmed and sliced

Method

1. Cut two sheets of 24-inch long parchment paper.
2. Season fish generously with salt and pepper, including inside the cavity.
3. Combine the honey, rice vinegar, tamari sauce, sesame oil and thai chiles, if using. Set aside.
4. Place a piece of parchment on a baking sheet then in the center of the paper create a bed for fish to lay on with roughly a tablespoon of each of the following: scallions, shiitakes, ginger and garlic and top with fish. Sprinkle another tablespoon of each of the vegetables onto the fish.
5. Spoon 1/2 of the sauce over the fish.
6. Repeat with remaining parchment and ingredients. Any extra vegetables should be evenly distributed among the two packets.
7. To seal the packet you may take the four corners of the parchment paper and fold it down.
8. Arrange the pouches on a baking sheet and bake in the oven at 375 degrees for 25 to 30 minutes.

Serve with steamed white rice.