The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

KAMA‘ĀINA STEAMED GROUPER

KAMA‘ĀINA STEAMED GROUPER

The Kitchen Scholar
Fish

SOURCE: JEAN-MARIE JOSSELIN. A TASTE OF HAWAII: NEW COOKING FROM THE CROSSROADS OF THE PACIFIC.

Originally a Chinese culinary technique, dousing hot oil over a gently steamed and ornately dressed whole fish never seems strictly confidential art among the households of Hawaiian residents or kama‘āina regardless of their heritage. Always done at the last moment before serving, the rhythm of aromatics crackling at the sizzling heat of the oil can certainly tempt everybody at the table to stop themselves in their tracks and awe at the wonderful sight and pleasant fragrance. Meanwhile, the fish absorbs the mouthwatering flavors and will just taste as good as it looks, smells, and sounds.

Ingredients

1 to 1 1/2 pound/450 to 680 grams whole grouper, scaled and cleaned

1/3 cup/37 grams finely julienned ginger

6 tablespoons/90 mL peanut oil

2 cups/170 grams julienned shiitake mushrooms

1 teaspoon/3 grams white sesame seeds

1 cup/100 grams julienned scallions

1/4 cup/15 grams chopped cilantro, preferably picked fresh on the same day for best results

1/4 cup/60 mL dark soy sauce

1 tablespoon/15 mL toasted sesame oil

Specific Equipment

Large wok big enough to fit under a large bamboo steamer

Large bamboo steamer

Large skillet or sauté pan

Large mixing bowl

Small saucepan

Serves 4

Instructions

1. Bring the water in a wok to a boil over high heat. Place the fish inside a bamboo steamer and cover. Place the bamboo steamer over the wok and reduce the heat to medium. Steam the fish for 30 minutes or until the flesh close to the center bone is cooked.

2. Remove the bamboo steamer from the wok and transfer the fish to a warm serving plate. Sprinkle the fish with ginger on top and set the fish aside in a warm place.

3. Heat 2 tablespoons/30 mL peanut oil in a large skillet or sauté pan over medium heat. Sauté in the mushrooms and sesame seeds for 2 minutes or until the mushrooms have wilted and browned.

4. Remove the skillet or sauté pan from heat and transfer the mushroom mixture to a large mixing bowl. Toss in the scallions and cilantro. Spread the mixture over the fish, covering its entire body. Pour the soy sauce evenly over the fish.

5. Heat 4 tablespoons/60 mL peanut oil and the sesame oil until the oil is smoking. Pour the oil carefully over the fish before serving.

CORN SOUP WITH GARLIC BUTTER

CORN SOUP WITH GARLIC BUTTER
SCOTCH WOODCOCK

SCOTCH WOODCOCK