Careme

Instructions

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1. 1.

   Set a heatproof plate on a steaming rack inside a covered wok, wide pot, or roasting pan that fits the whole fish. Add 4 cups water below the rack without letting it touch the plate, cover, and bring to a boil over high heat.

2. 2.

   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.

3. 3.

   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.

4. 4.

   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 while the fish cooks.

5. 5.

   Carefully place the prepared branzino on the hot plate in the steamer. Cover and 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. 6.

   Carefully remove the plate and let the branzino rest for 2 minutes. Spoon 2 tablespoons Vietnamese lime sauce over the fish and reserve about 3 tablespoons sauce for serving.

7. 7.

   Transfer the branzino to a platter, arrange the cucumber salad alongside, and serve with the reserved Vietnamese lime sauce.