Steamed Fish with Ginger and Scallions

Ingredients

Instructions

1. 1

   Prepare the fish: Ensure the fish is thoroughly cleaned, scaled, and gutted. Pat dry with paper towels. Make two shallow diagonal slits on each side of the fish.

2. 2

   Arrange for steaming: Place a few ginger slices and 2-inch scallion lengths inside the fish cavity and on a heatproof plate. Place the fish on top of the ginger and scallions.

3. 3

   Steam the fish: Bring water to a rolling boil in a wok or large pot. Carefully place the plate with the fish into the steamer. Cover and steam for 8-10 minutes, or until the fish is cooked through and flakes easily. The cooking time will depend on the thickness of your fish.

4. 4

   Prepare the sauce: While the fish is steaming, combine light soy sauce, sugar, and water in a small saucepan. Heat gently until the sugar dissolves. Set aside.

5. 5

   Finish the dish: Once the fish is cooked, carefully remove it from the steamer. Discard the cooked ginger and scallions from the plate and fish cavity, as they might taste bitter. Sprinkle the julienned ginger and scallions generously over the steamed fish. Add a pinch of white pepper.

6. 6

   Sear with hot oil: Heat the vegetable oil in a small saucepan or ladle until it's very hot and just smoking. Carefully pour the hot oil evenly over the ginger and scallions on the fish. You should hear a sizzling sound. Immediately pour the prepared soy sauce mixture over the fish.