Chinese Steamed Fish

Instructions

1. Prepare the fish
   Rinse the fish under cold water and pat dry with paper towels. Make 3-4 diagonal slits on each side of the fish, about ½ inch deep. This helps the fish cook evenly and absorb the flavors. Rub the fish inside and out with salt and white pepper.
2. Set up the steamer
   Fill a wok or large pot with water, about 2 inches deep. Place a steaming rack in the wok and make sure the water level is below the rack. Bring the water to a boil over high heat.
3. Prepare the serving plate
   Place half of the sliced ginger inside the fish cavity and scatter the remaining sliced ginger on a heat-proof plate that will fit inside your steamer. Drizzle the Shaoxing wine over the fish and place it on the plate.
4. Steam the fish
   Carefully place the plate with the fish on the steaming rack. Cover the wok or pot with a tight-fitting lid and steam the fish for 8-10 minutes, depending on the thickness of the fish. The fish is done when the flesh turns opaque and flakes easily with a fork.
5. Prepare the sauce
   While the fish is steaming, combine the soy sauce, water, and sugar in a small bowl, stirring until the sugar dissolves. Set aside.
6. Finish the dish
   When the fish is done, carefully remove the plate from the steamer. Drain any accumulated liquid from the plate. Scatter half of the julienned ginger and spring onions over the fish.
7. Heat the oil
   In a small saucepan, heat the vegetable oil until it's very hot but not smoking. Remove from heat.
8. Serve the fish
   Pour the soy sauce mixture over the fish, then immediately pour the hot oil over the ginger and spring onions to create a sizzling effect. Garnish with remaining julienned ginger, spring onions, fresh cilantro, and sliced chili if using. Serve immediately with steamed rice.