Cantonese Steamed Fish with Ginger and Scallion

Ingredients

• whole fresh sea bass or branzino, scaled and gutted1 (about 700 g)
• ginger1 thumb
• scallions5
• cilantro sprigssmall handful
• light soy sauce3 tbsp
• water2 tbsp
• sugar1 tsp
• Shaoxing wine1 tbsp
• neutral oil3 tbsp
• white pepperpinch

Steps

1. 1

   Rinse and score the fish.

   Rinse the fish and pat dry inside and out; score the thickest part of each side with two diagonal slashes.

2. 2

   Prepare and stuff ginger and scallions.

   Slice half the ginger into coins and cut 2 scallions into batons; stuff into the cavity and lay under the fish on a heatproof plate.

3. 3

   Steam the fish.

   Set the plate in a steamer over rapidly boiling water, cover, and steam for 9 minutes (longer for a thicker fish).

4. 4

   Julienne ginger and scallions and soak.

   While the fish steams, julienne the remaining ginger and 3 scallions into fine threads and soak in cold water so they curl.

5. 5

   Warm soy sauce mixture.

   Warm soy sauce, water, sugar, Shaoxing wine, and white pepper in a small pan until just dissolved.

6. 6

   Remove liquid and garnish fish.

   Carefully tip off the milky liquid pooled on the plate, then scatter the drained ginger and scallion threads and cilantro over the fish.

7. 7

   Heat oil until shimmering and smoking.

   Heat the neutral oil in a small pan until shimmering and just smoking, then pour it directly over the aromatics so they sizzle.

8. 8

   Pour soy mixture and serve immediately.

   Pour the warm soy mixture around (not over) the fish and serve immediately.