Cantonese Steamed Fish with Ginger and Scallions

Ingredients

• 1 whole fish, such as black sea bass or snapper, about 1 1/2 lb, scaled and cleaned
• 3 inch piece fresh ginger, cut into thin matchsticks
• 6 green onions, cut into thin 3 inch strips
• 1 tbsp Shaoxing wine
• 3 tbsp light soy sauce
• 2 tbsp water
• 1/4 tsp ground white pepper
• 3 tbsp peanut oil
• 1/4 cup cilantro sprigs

Method

1. Pat the fish dry, cut two shallow slashes on each side and lay it on a heatproof plate on a bed of half the ginger and green onions.
2. Drizzle with the Shaoxing wine and set the plate in a steamer over boiling water.
3. Cover and steam 10 to 12 minutes, until the thickest part near the bone reaches 145°F and flakes easily.
4. Pour off the liquid on the plate and discard the cooked ginger and green onions.
5. Warm the soy sauce with the water and white pepper and spoon it around the fish, then pile the remaining ginger and green onions on top.
6. Heat the oil until shimmering and pour it over the aromatics so they sizzle, then scatter cilantro over and serve.

Notes