Steamed Fish with Ginger and Scallions

Rinse the cleaned fish under cold water and pat it thoroughly dry with paper towels. Make 2-3 diagonal slits on each side of the fish to help it cook evenly and absorb flavors.

Place the fish on a heatproof plate that fits inside your steamer. Arrange the white parts of the scallions and half of the julienned ginger on top of and inside the fish.

In a small bowl, whisk together the soy sauce, sesame oil, Shaoxing wine, and water for the sauce. Set aside.

Fill a wok or large pot with about 2 inches of water and bring it to a rolling boil over high heat. Ensure the water level is below the bottom of your steamer rack or insert.

Carefully place the plate with the fish onto the steamer rack. Cover the wok or pot tightly with a lid.

Steam the fish for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. The exact time will depend on the thickness of the fish. Use a food thermometer to ensure the thickest part of the fish reaches an internal temperature of 145°F (63°C).

While the fish is steaming, heat the 2 tablespoons of neutral cooking oil in a small saucepan over high heat until it just begins to smoke. Be cautious.

Once the fish is cooked, carefully remove the plate from the steamer. Discard the cooked ginger and scallions from the fish.

Pour the prepared sauce evenly over the steamed fish.

Scatter the remaining julienned ginger and the sliced green parts of the scallions over the fish.

Carefully and quickly pour the hot oil over the ginger and scallions on top of the fish. This will sizzle and release their fragrant aromas.

Garnish with cilantro sprigs, if desired. Serve immediately with steamed rice.