Nan Orshefsky - Chinese Blue Fish - Guild Hall

Nan Orshefsky – Chinese Blue Fish

I like fish. I like to eat them, draw them, print them, stuff them as pillows, and sculpt them in mobiles, They have sleek, simple shapes that inspire pleasing designs. The one pictured here is a Get Well Cod.


Chinese Blue Fish

3 to 4 pounds very fresh blue fish (whole) 1/2 lemon peel shredded or grated
3/4 cup olive or peanut oil 3 thin slices fresh ginger, shredded or 2 teaspoons powdered ginger
1 1/2 teaspoons salt 4 scallions, chopped
4 tablespoons soy sauce  

Poach fish by lowering into boiling water to cover. Turn off fire. Let stand 25 to 30 minutes until fish eyes pop up and half out. Remove gently to warm platter. Heat oil. sprinkle salt, soy sauce, lemon peel, ginger, and scallions on fish. Pour hot oil over fish and serve immediately. Serves 6.

As a variation, if you want to barbecue your blue fish, marinate in the above ingredients for 1 hour and then cook over charcoal in a fish basket.