This dish is served family style, much like at most Asian dinner tables. A whole fish is cooked, big enough for the family, and everyone picks at it with chopsticks to eat with rice. For most of my life, I ate fish with its head still on and had no idea that fillets even existed.
There are many variations of this dish. I’ve had whole fish seared/fried/steamed with all kinds of sauces on it. Use the ingredients here or make it your own – add ginger, use fish sauce and water instead of ponzu, add lime juice or vinegar – salty, spicy and tangy is what you’re shooting for.
Prep time: 10 minutes
Cook time: 30 minutes
- 1 whole fish, scales removed (pictured is perch)
- Salt, to taste
- 1 tablespoon oil
- 3 cloves garlic, thinly sliced
- 1 scallion, thinly sliced on the bias
- 2-3 tablespoons chili in oil
- 3 tablespoons ponzu
- Cooked white rice for serving