Steamed Fish with Ginger and Scallions

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, to help it cook evenly. Season both sides and cavity with salt and white pepper.
2. Set up the steamer
   Fill a wok or large pot with 2 inches of water and place a steamer rack inside. Bring the water to a boil. Place the fish on a heat-proof plate that fits inside your steamer.
3. Prepare the aromatics
   Julienne the ginger and scallions into thin strips about 2 inches long. Reserve ¼ of both for the sauce. Place half of the remaining ginger inside the fish cavity and scatter the rest, along with half of the remaining scallions, on top of the fish.
4. Steam the fish
   Place the plate with the fish on the steamer rack, cover with a lid, and steam over high heat 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 light soy sauce and Shaoxing wine in a small bowl. Heat the vegetable oil in a small pan until it's very hot, almost smoking.
6. Finish the dish
   When the fish is done, carefully remove the plate from the steamer. Discard the cooked ginger and scallions from the top of the fish. Sprinkle the reserved fresh ginger and scallions over the fish. Drizzle the soy sauce mixture over the fish.
7. Add the hot oil
   Immediately pour the hot oil over the fish, which will sizzle and partially cook the fresh ginger and scallions. Drizzle with sesame oil and garnish with chopped cilantro.