Cantonese Steamed Fish with Ginger and Scallions

Ingredients

• 1 whole white fish (sea bass or tilapia, ~1.5 lbs), cleaned and scaled
• 2 inches fresh ginger, julienned
• 2 stalks scallions, cut into 2-inch strips
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine (optional)
• 1 tbsp hot oil (vegetable or peanut oil)
• Salt, to taste
• Fresh cilantro, for garnish (optional)

Instructions

1. Rinse and pat dry the fish. Make a few diagonal cuts on both sides to help it cook evenly.

2. Place the fish on a heatproof plate that fits inside your steamer. Stuff some ginger and scallion into the cavity and lay the rest on top.

3. Steam the fish over high heat for 10–12 minutes, until it flakes easily with a fork.

4. Carefully remove the plate from the steamer. Discard the steamed ginger and scallions.

5. In a small bowl, mix soy sauce and Shaoxing wine. Drizzle over the fish.

6. In a small pan, heat oil until just smoking, then pour over the fish to sizzle the aromatics.

7. Garnish with fresh scallions or cilantro and serve immediately with steamed rice.

Notes

• Use fillets for a quicker option if whole fish isn’t available
• For a gluten-free version, use tamari instead of soy sauce
• Pairs wonderfully with sautéed greens or jasmine rice
• Best enjoyed fresh, but can be gently reheated with steam