Vietnamese Ginger-Steamed Branzino

Fragrant ginger and scallions perfume tender whole branzino, while punchy lime sauce and crisp cucumber deliver a restaurant-worthy Vietnamese dinner in 40 minutes.

Total time: 40 min
Servings: 2 servings
Estimated total cost: $10
Calories per serving: 290 cal
Stovetop

Ingredients

whole branzino, scaled and gutted
1 fish (1¼–1½ pounds)
Organic Long English Cucumber
1 cucumber $2.49
Spice World™ Fresh Peeled Ginger
1½ tablespoons, cut into thin matchsticks $3.99
Fresh Organic Limes
2 limes, juiced (about 3 tablespoons) $1.29
Garlic
1 clove, finely grated $0.79
scallions
3, thinly sliced and divided
fresh cilantro leaves
½ cup
fish sauce
2 tablespoons
granulated sugar
2 teaspoons
fresh red chile
½ small chile, thinly sliced
kosher salt
¾ teaspoon
water
4 cups plus 2 tablespoons
Kim Crawford Sauvignon Blanc Marlborough
1 bottle, well chilled $13.99

Instructions

1.
Lay a folded strip of heavy-duty foil on the counter as a sling and set a room-temperature heatproof serving plate on top. Pat 1 whole branzino dry and cut three shallow diagonal slashes into each side. Season the cavity and exterior with ¾ teaspoon kosher salt. Stuff the cavity with 1 tablespoon ginger matchsticks and 1 sliced scallion, then scatter ½ tablespoon ginger matchsticks and 1 sliced scallion over the fish. Place the prepared fish on the plate.
2.
Make the Vietnamese lime sauce by stirring together:
- 3 tablespoons fresh lime juice from 2 limes
- 2 tablespoons fish sauce
- 2 tablespoons water
- 2 teaspoons granulated sugar
- 1 finely grated garlic clove
- ½ small thinly sliced red chile
Stir until the sugar dissolves.
3.
Thinly slice 1 Organic Long English Cucumber and toss it with ½ cup cilantro leaves, 1 sliced scallion, and 2 tablespoons Vietnamese lime sauce. Set the cucumber salad aside.
4.
Place a steaming rack in a wide, lidded pot or wok and add 4 cups water, ensuring the water sits below the rack. Cover and bring to a boil over high heat.
5.
Turn off the heat and open the lid away from you. Holding the foil sling, carefully lower the plate with the prepared branzino onto the rack. Fold the sling ends inward without touching the fish, cover the pot, and return the heat to high. Steam for 10 to 14 minutes, until the flesh is opaque, separates easily from the backbone, and reaches 145°F at its thickest point.
6.
Turn off the heat and open the lid away from you. Using oven mitts and the foil sling, carefully lift out the plate and set it on a heatproof trivet. Tip off excess cooking liquid without moving the fish, then let the branzino rest for 2 minutes. Spoon 2 tablespoons Vietnamese lime sauce over it.
7.
Serve the branzino directly from its steaming plate with the cucumber salad alongside and about 3 tablespoons reserved Vietnamese lime sauce at the table.

Drink pairing: A chilled Sauvignon Blanc complements the lime, fresh herbs, and delicate steamed fish.

Wine picks:

Kim Crawford Sauvignon Blanc Marlborough $13.99 1 bottle, well chilled
Jules Taylor Sauvignon Blanc New Zealand White Wine $19.99 1 bottle, well chilled

Why it works: These crisp, high-acid Sauvignon Blancs suit the delicate steamed branzino and cut through the fish sauce while echoing the lime, ginger, cucumber, cilantro, and chile. The first is a polished, classic Marlborough choice; the second offers a more distinctive, aromatic New Zealand alternative.

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