Cantonese Steamed Fish with Ginger and Spring Onion

Step 1

Cut scallions crosswise into 2” segments. Thinly slice the segments into lengthwise strips. Set aside in a bowl of cold water. They will curl as they soak.

Step 2

Pat the fish dry and season on both sides using a total of ½ teaspoon of table salt and ¼ teaspoon pepper per pound of fish. Divide half the ginger sticks between two high-sided plates or pie pans that are an inch or two smaller than the compartments of your bamboo steamer. Set the fillets on top of the ginger and set aside.

Step 3

Set a wok or large pot on the stove over medium heat. Fill the bottom with a few inches of water and place a bamboo steamer inside. When the water comes to a boil, set the plates of fish into the compartments of the steamer and close the lid tightly on top. Steam for 7-10 minutes or until the fish registers 135F with a meat thermometer.

Step 4

As the fish steams, whisk together the Shaoxing wine, soy sauce and sugar and set aside

Step 5

A few minutes before the fish is done, set a small pot over low heat and add the peanut and sesame oils.

Step 6

When the fish is done steaming, lift it out of the steamer and transfer to a serving dish. Drain away the liquid left behind in the plates. Pour the soy sauce mixture over the fish and top it with the green onions and pepper slices, if using.

Step 7

Just before serving, turn the heat up to medium under the saucepan with the oil, heat until the oil just begins to steam, then quickly spoon over the top of the green onions on each fish fillet. Top with the cilantro and chili peppers, if using. Serve immediately.