Chinese Steamed Whole Fish

Instructions

1. Prepare the fish
   Rinse the fish under cold water and pat dry with paper towels. Make 3-4 diagonal slashes on each side of the fish about 1/2 inch deep to allow for even cooking. Rub the fish inside and out with salt, white pepper, and Shaoxing wine.
2. Arrange for steaming
   Place half of the ginger and green onions on a heat-proof plate that will fit in your steamer. Lay the fish on top of the ginger and green onion bed. The plate should be large enough to catch the juices but small enough to fit in your steamer.
3. Prepare the steamer
   Set up a steamer by filling a wok or large pot with about 2 inches of water. Bring the water to a boil over high heat. Make sure the water level is low enough that it won't touch the plate when boiling.
4. Steam the fish
   Carefully place the plate with the fish in the steamer. Cover with a tight-fitting lid and steam over high heat for 8-10 minutes. The fish is done when the flesh turns opaque and flakes easily when tested with a fork at the thickest part.
5. Prepare the sauce
   While the fish is steaming, combine the soy sauce and sugar in a small bowl, stirring until the sugar dissolves. Heat the vegetable oil in a small pan until it's very hot but not smoking.
6. Garnish and finish
   When the fish is done, carefully remove the plate from the steamer. Discard the cooked ginger and green onions. Scatter the remaining fresh ginger, green onions, and cilantro over the fish. Drizzle the soy sauce mixture over the fish.
7. Add the hot oil
   Immediately pour the hot vegetable oil over the fish—it will sizzle and cook the ginger and green onions slightly. Finish by drizzling the sesame oil over everything. The sudden heat helps release the fragrance of the herbs and oils.
8. Serve immediately
   Bring the whole plate to the table and serve the fish immediately while hot. In Chinese tradition, avoid flipping the fish over while eating, as this symbolizes a fishing boat capsizing. Instead, remove the top fillet, then lift out the backbone to access the bottom fillet.