Whole Branzino with Ginger-Scallion & Fresno Chili Sauce
Whole branzino gently steamed and finished with a ginger-scallion Fresno chile sizzling sauce. A light, elegant winter recipe with clean flavors and subtle heat.
PREP TIME: 25 minutes
COOK TIME: 8-10 minutes
LEVEL: Intermediate
YIELD: 4
Ingredients
Whole Fish
- 4 small whole branzino (about 10–12 oz each), scaled and gutted
- Kosher salt, to taste
- 8–10 slices fresh ginger
- 4 scallions, julienned (whites and greens separated)
- 3–4 tbsp dry sherry wine
Sauce
- ½ cup light soy sauce
- 2–3 tsp oyster sauce (optional)
- 1½ tsp sugar
- ¼ cup water or light stock
- White pepper, to taste
Aromatics & Finish
- 2 Fresno chiles, thinly sliced (seeds removed for milder heat, optional)
- ¼ cup neutral oil (canola or grapeseed)
- Fresh cilantro or additional scallions, for garnish (optional)
Method of Preparation
- Prepare the Fish
Rinse and pat the whole branzino dry. Score both sides with shallow diagonal cuts. Season lightly inside and out with kosher salt. Place ginger slices and a splash of dry sherry inside each cavity. - Steam
Set the Wolf Convection Steam Oven to 100% Steam at 212°F. Arrange the fish in a single layer on a steam-safe tray or shallow plates. Steam for 8–10 minutes, until the flesh is opaque and flakes easily at the thickest part. - Make the Sauce
While the fish steams, combine soy sauce, oyster sauce (if using), sugar, water, and white pepper in a small saucepan. Warm gently on Wolf Cooktop or Rangetop until the sugar dissolves. Keep warm. - Finish with Aromatics
Carefully remove the fish and pour off any excess steaming liquid. Scatter scallion whites, ginger, and sliced Fresno chiles evenly over the fish. - Sizzle
Heat the neutral oil in a small pan until shimmering hot. Immediately pour the hot oil evenly over the ginger, scallions, and chiles to release their aroma. - Sauce and Serve
Spoon the warm sauce evenly over the fish. Finish with scallion greens and optional herbs.
Chef’s Tip
For the cleanest flavor and best texture, let the fish sit at room temperature for about 10 minutes before steaming. This helps the smaller fish cook evenly and keeps the flesh tender.
Plating Suggestion
Serve the branzino individually or arranged side by side on a long platter. Let the red chile slices and scallions remain visible on top for contrast, and spoon sauce lightly around the fish for a polished Clarke presentation.
