Classic Chinese Steamed Fish

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

2.Lightly season the fish inside and out with salt and white pepper, rubbing gently to distribute.

3.Arrange half of the ginger and scallions inside the cavity of the fish. Place the fish on a heatproof plate that fits inside your steamer.

4.Scatter the remaining ginger and scallions evenly over the top of the fish.

5.Prepare a steamer by bringing water to a boil in the bottom pot. Place the plate with the fish into the steamer basket and cover with a lid.

6.Steam the fish over high heat for 10 to 12 minutes, depending on the thickness of the fish. To check doneness, the flesh should be opaque and flake easily with a fork.

7.While the fish is steaming, combine the light soy sauce, Shaoxing wine, and sesame oil in a small bowl and set aside.

8.Once the fish is done, carefully remove the plate from the steamer. Pour off any excess liquid from the plate.

9.Heat the vegetable oil in a small pan until shimmering but not smoking.

10.Pour the soy sauce mixture evenly over the steamed fish, then immediately drizzle the hot oil over the fish to release the aroma and flavor of the ginger and scallions.

11.Garnish with fresh cilantro leaves if desired and serve immediately with steamed rice or light vegetables.