Uncle Glenn’s Onaga (Steamed Red Snapper With Somen) Recipe (2024)

Ingredients

Yield:4 to 6 servings

• 2garlic cloves, crushed
• ¼cup peanut oil
• 1whole red snapper or other whole mild white fish (2½ to 3 pounds), gutted and scaled, head and tail left on (see Tip)
• 2bundles somen (about 7 ounces)
• 1small celery stalk, cut into very thin matchsticks
• 1small carrot, peeled and cut into very thin matchsticks
• 3scallions, cut into very thin matchsticks
• ½small white onion, cut into very thin matchsticks
• 1small bunch cilantro, leaves coarsely chopped, stems minced
• 1ball (about 1¼ ounces) chung choi (salted preserved turnip), rinsed, squeezed dry and finely chopped (3 tablespoons; see Tip)
• 1(3-inch) piece fresh ginger, peeled and minced (⅓ cup)
• 1teaspoon oyster sauce
• 1teaspoon scallop powder mixed with water to make a thin paste, or 1 teaspoon fish sauce
• 1tablespoon soy sauce

Preparation

1. Step

   1

   The day before cooking, submerge the garlic in the oil in a small container. Cover and refrigerate overnight.

2. Step

   2

   When ready to cook, check the fish for any remaining scales and scrape off, paying special attention to the head and tail. Rinse the fish and pat dry.

3. Step

   3

   Boil the somen according to the package instructions, rinsing and draining well. While the noodles are still damp, arrange them on a serving platter and cover with plastic wrap.

4. Step

   4

   Loosely toss together the celery, carrot, scallions, onion and cilantro leaves in a small mixing bowl. Set aside at room temperature (if refrigerated, the hot oil added at the end won’t sizzle). In another small bowl, mix the chung choi, ginger and cilantro stems, and stuff ½ cup of the mixture inside the fish cavity, including the head. Pat the remaining few tablespoons over both sides of the fish’s body.

5. Step

   5

   Set a steamer rack or other metal rack inside a wok or roasting pan large enough to accomodate the fish and set on the stove, straddling two burners if needed. Have ready the wok’s lid or sheets of foil large enough to cover the roasting pan tightly. Add enough water to come up to the rack (1 to 1½ inches). Bring the water to a boil over high heat.

6. Step

   6

   Meanwhile, stack 2 sheets of heavy-duty aluminum foil large enough to hold the fish. Turn up and crimp the foil at the edges to create a boat just large enough to fit the fish. The raised edges will catch the drippings, which will make the sauce. Put the foil boat on the rack over the boiling water, then lay the stuffed fish on the foil. Cover with a lid or tightly with foil and let steam for 15 to 18 minutes (6 minutes per pound). Don’t lift the lid to check on the fish, as this will cause the temperature to drop. Adjust the temperature as needed if the lid begins to clatter. Uncover and check to see if the fish is done: The eyes should be white and bulging, the mouth slightly agape and a chopstick inserted into the flesh should slide in easily. Turn off the heat.

7. Step

   7

   Using two long spatulas, gently transfer the fish to the somen platter, laying it on top of the noodles. Lift the foil boat out of the steamer, careful not to spill any sauce, and pour the sauce into a small bowl. Add the oyster sauce and scallop powder (or fish sauce) and stir. Pour the sauce over the fish, then cover the fish with the vegetable and herb garnish.

8. Step

   8

   Pour the reserved garlic oil into a small saucepan. Heat over high until the garlic turns golden brown, 2 to 3 minutes. Turn off the heat and discard the garlic. Slosh the soy sauce over the garnished fish, then carefully pour on the hot garlic oil, letting it sizzle. Serve immediately.

Tips

• When buying whole fish, make sure the eyes are clear and the flesh is firm.
• Chung choi is salted preserved turnip, dark brown in color and often wound into a ball with its leaves. In Hawaii, it is sold in most supermarkets and elsewhere, it is sold in Asian markets. Salted preserved mustard greens, also available at Asian markets and online, can be substituted. You also can make a quick, fresh version by finely chopped mustard greens, tossing with a very generous pinch of salt and letting it sit overnight in the refrigerator, alongside the garlic oil. Squeeze dry before using.