A whole fish steamed until just cooked, then dressed with hot oil poured over a bed of julienned ginger and scallion, finished with a splash of soy. The gold standard of Cantonese banquet cooking, prized for showcasing the freshest fish plainly.
Season the fish
Pat the fish dry, rub it inside and out with the salt and Shaoxing wine, and tuck a few ginger slices into the cavity.
Set up the steamer
Lay the fish on a heatproof plate, scatter half the julienned ginger over and under it, and bring water to a rolling boil in a steamer or wok fitted with a rack.
Steam the fish
Place the plate in the steamer, cover, and steam over high heat for ten minutes, or a little longer for a larger fish, until the flesh turns opaque and flakes easily.
Prepare the dressing
While the fish steams, mix the light soy sauce and sugar in a small bowl until the sugar dissolves.
Dress the fish
Carefully pour off any liquid that has collected on the plate, then scatter the remaining julienned ginger and spring onion over the fish and drizzle over the soy mixture.
Sizzle with hot oil
Heat the oil in a small pan until it shimmers and just starts to smoke, then pour it evenly over the ginger and spring onion so it sizzles loudly, and serve immediately.
1 minNo reviews yet — be the first to cook it.