Roast a whole fish and cover it with a spicy seasoning sauce, and it becomes very special indeed. The lettuce on the serving platter is not merely decorative: The juices from the fish and the sauce soak into it, turning the leaves into a delicious salad to eat once the fish is gone. Serve the dish with rice to temper its spiciness. When I find large fresh porgies for sale in Chinatown fish markets, I usually buy three or four, sprinkle them with a little salt, and freeze them for later. If you’re not crazy about cleaning fish, ask the fishmonger to do it for you.
Serves 4
INGREDIENTS
- 1 (1½-pound) porgy, guts removed, scaled, washed, and patted dry with paper towels
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- Lettuce leaves for serving (optional)
FOR SPICY SOY SEASONING SAUCE:
- 1 scallion, chopped
- ¼ cup sliced onion
- 1 teaspoon toasted sesame seeds
INSTRUCTIONS
- Score both sides of the fish diagonally three or four times. Sprinkle both sides of the fish evenly with the salt. Put it in a zipper-lock bag and refrigerate for 30 minutes. (You can freeze the fish for up to 3 months; defrost in the refrigerator overnight before proceeding.)
- Set a rack in the center of the oven and preheat the oven to 375°F. Brush the fish all over with the oil and place it on a baking sheet. Roast for 30 minutes, then turn with a large spatula and roast until the fish is opaque throughout when pierced with a knife, about 30 minutes longer.
- Turn the oven to broil and broil the fish until crispy and golden brown, about 5 minutes.
- Line a large platter with lettuce leaves. Transfer the fish to the platter. Pour the sauce over the fish, sprinkle with the scallion, onion slices, and sesame seeds, and serve.
