Careme

Instructions

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1. 1.

   Choose a room-temperature heatproof plate that fits comfortably inside your wide, lidded steaming pot and is large enough to hold the fish in a single layer without overlap. Set the plate over two crossed strips of heavy-duty foil long enough to form a lifting sling. Pat 3 whole branzino dry and cut three shallow diagonal slashes into each side. Season their cavities and exteriors evenly with 1½ teaspoons kosher salt. Distribute 2 tablespoons ginger matchsticks and 3 sliced scallions among the cavities, scatter 1 tablespoon ginger matchsticks over the fish, and arrange them on the plate.

2. 2.

   Make the Vietnamese lime sauce by stirring together:

   • 6 tablespoons fresh lime juice from 4 limes
   • 4 tablespoons fish sauce
   • 4 tablespoons water
   • 4 teaspoons granulated sugar
   • 2 finely grated garlic cloves
   • 1 thinly sliced small red chile

   Stir until the sugar dissolves.

3. 3.

   Thinly slice 2 Organic Long English Cucumbers and toss them with 3 sliced scallions and 4 tablespoons Vietnamese lime sauce. Refrigerate the cucumber salad while the fish cooks; do not add the cilantro yet.

4. 4.

   Place a steaming rack in the wide, lidded pot and add 5 cups water, ensuring the water remains below the rack. Cover and bring to a boil over high heat.

5. 5.

   Turn off the heat and open the lid away from you. Holding the foil sling, carefully lower the plate of branzino onto the rack. Fold the sling ends inward without touching the fish, cover, and return the heat to high. Once vigorous steam resumes, steam for 9 to 12 minutes, until the flesh is opaque, separates easily from the backbone, and reaches 145°F at the thickest point. If the fish cannot fit without overlapping, steam them in two batches for 9 to 12 minutes per batch and keep the first batch loosely covered.

6. 6.

   Turn off the heat and open the lid away from you. Using oven mitts and the foil sling, carefully lift the plate onto a heatproof trivet. Use a large spoon to remove excess cooking liquid without tipping or moving the delicate fish. Rest for 2 minutes, then spoon 4 tablespoons Vietnamese lime sauce evenly over the branzino.

7. 7.

   Fold 1 cup cilantro leaves into the cucumber salad just before serving. Serve the branzino directly from the steaming plate with the cucumber salad alongside and about 6 tablespoons reserved Vietnamese lime sauce at the table.