Chinese Steamed Fish with Ginger and Scallions

Classic Cantonese whole steamed fish with julienned ginger and scallions, finished with hot oil and soy sauce. Clean, delicate and full of pure sea flavor.

Ingredients

• 1 whole white fish (sea bass or bream, about 600 g), cleaned
• 3 cm ginger, julienned
• 3 scallions, cut into 5 cm lengths
• 3 tbsp soy sauce
• 1 tbsp Shaoxing rice wine
• 2 tbsp neutral oil
• 1 tsp sesame oil
• Cilantro to garnish

Method

1. 1
   Pat fish dry and place on a heatproof plate. Stuff cavity with half the ginger and scallions; scatter the rest on top.
2. 2
   Drizzle soy sauce and rice wine over the fish.
3. 3
   Steam over boiling water until flesh flakes easily, about 10–12 minutes.
4. 4
   Heat oil until smoking. Pour over fish. Drizzle sesame oil and garnish with cilantro.