Step 1

Wash the fish thoroughly then pat dry with kitchen paper. Cut the fish at a 45-degree angle several times on each side. Lay it onto a plate that fits in the wok/pot which you’ll use to steam.

Step 2

Put 1/3 of the scallions and ginger into the cavity of the fish. Scatter the rest under and over the fish.

Step 3

Place a steamer rack (or a small bowl) in the middle of a wok. Add water to the pot (lower than the rack/bowl) and bring it to a full boil.

Step 4

Put the fish plate on top of the rack (bowl). Cover the wok with a lid. Steam over high heat for 8 minutes (add 2 more minutes if your fish is larger).

Step 5

Take out the plate (use oven gloves to avoid burning). Carefully remove the cloudy liquid.

Step 6

Heat up oil, dried chili and Sichuan pepper in a small pan over low heat. As soon as the oil starts to smoke, pour it over the fish (you may either pour the spices onto the fish or discard them).

Step 7

Add light soy sauce, Shaoxing rice wine, sugar and white pepper to the same pan. Heat up until it bubbles. Pour over the fish.

Step 8

Serve immediately with plain rice (Don’t forget to dip the flesh into the sauce for best flavour).