Cantonese Steamed Sea Bass with Sizzling Ginger-Scallion Oil

Steps

1. Pat the fish dry inside and out. Cut 3 diagonal slashes down to the bone on each side. Rub with the salt and Shaoxing wine and stuff the cavity with the ginger slices.
2. Lay the 2 whole scallions on a heatproof plate that fits in your steamer or wok, and set the fish on top (this lifts it so steam circulates).
3. Bring 2 inches of water to a rolling boil in a wok or large pot fitted with a steamer rack. Set the plate on the rack, cover and steam over high heat 10–12 minutes, until the flesh at the thickest part flakes easily and is opaque to the bone.
4. Meanwhile, stir the soy sauce, sugar and hot water together until the sugar dissolves.
5. Carefully remove the plate. Pour off the cooking liquid on the plate and discard the steamed scallions. Pile the ginger julienne and scallion shreds along the top of the fish and sprinkle with white pepper.
6. Heat the oil in a small saucepan over high heat until it is shimmering and just starting to smoke, about 2 minutes. Immediately pour it over the ginger and scallions; it should sizzle loudly.
7. Pour the soy dressing around (not over) the fish, top with cilantro and serve at once with rice.

Kitchen tip

Ask your fishmonger to scale and gut the fish, and choose one with clear eyes and bright red gills. Any delicate white fish works: sea bass, branzino, snapper or two thick fillets of cod (steam fillets 6–8 minutes). The fish is done when the flesh by the slash at the thickest part is opaque and pulls away from the bone; overcooking is the only real risk, so check at 10 minutes. Pouring off the steaming liquid gets rid of any fishy taste.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.