Step 1

In a medium, shallow, heatproof bowl (choose one that will fit into a deep skillet snugly) place the fish skin side down. In a small bowl, combine the soy sauce, Chinese rice wine, sugar, and sesame oil, stirring to dissolve the sugar. Pour the mixture over the fish and top with half of the scallions, all of the ginger, and red chile if using.

Step 2

Crumple 3 (4-inch) sheets of aluminum foil to make 3 (1-inch) balls and arrange them in a large deep skillet. Add 1 inch of water. Place the bowl into the skillet, setting it on the foil balls. Cover and bring to a boil. Steam the fish until it is opaque and flakes easily with a fork, about 8 minutes.

Step 3

Carefully lift the bowl from the skillet. Serve the fish over rice, spooning the sauce over top. Garnish with cilantro and the remaining scallions. Enjoy!