Steamed Fish

Ingredients

• 1 1/2 pounds whole white fish such as tilapia or sea bass, cleaned and scaled
• 1 tablespoon kosher salt
• 2 inches fresh ginger, half sliced thin and half julienned
• 4 scallions, trimmed, half cut into 2-inch pieces and half julienned
• 3 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 3 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 1 red chile, sliced thin (optional)
• 2 tablespoons fresh cilantro leaves, for garnish

Method

1. 1

   Pat the fish dry with paper towels and score both sides with 2 or 3 shallow diagonal cuts to help it cook evenly.

2. 2

   Rub the fish all over, including the cavity, with the kosher salt.

3. 3

   Scatter the sliced ginger and the 2-inch scallion pieces on a heatproof plate and lay the fish on top.

4. 4

   Set up a steamer by bringing about 2 inches of water to a boil in a wok or large pot fitted with a steaming rack.

   5:00 · bring water to a boil
5. 5

   Lower the plate of fish onto the rack, cover, and steam over high heat until the fish is just opaque and flakes easily, 8 to 10 minutes.

   8:00 · steam fish
6. 6

   While the fish steams, combine the soy sauce, Shaoxing wine, and sugar in a small saucepan and warm over low heat just until the sugar dissolves, about 1 minute.

   1:00 · warm sauce
7. 7

   Heat the vegetable oil and sesame oil in a small skillet over medium-high heat until shimmering and just starting to smoke, about 2 minutes.

   2:00 · heat oil
8. 8

   Carefully remove the fish from the steamer and discard the cooking liquid and spent ginger and scallions from the plate.

9. 9

   Top the fish with the julienned ginger, julienned scallions, and sliced chile, then pour the hot oil evenly over the top to lightly wilt the aromatics.

10. 10

    Drizzle the warm soy sauce mixture over the fish, garnish with cilantro, and serve immediately.