Back to 4 servings 1 lb white fish, 1 whole fish about 1.5 lb, such as sea bream, tilapia, red snapper or sea bass, cleaned and scaled; or 2 fillets 0.25 tsp fine sea salt, to season, use lightly 0.25 tsp white pepper, to season 4 scallions, white parts cut into 2-inch lengths and julienned, green parts julienned separately 2 tbsp fresh ginger, julienned into thin matchsticks 1 small red chile, thinly sliced, optional 1 tbsp Shaoxing wine, dry sherry can replace it 2 tbsp light soy sauce, low sodium recommended; use seasoned soy sauce for seafood if you have it 1 tsp sugar 2 tbsp hot water 2 tbsp neutral oil, high smoke point, such as peanut, canola or avocado oil cilantro, optional, roughly chopped
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1 Step 1: Bring water in a wok or steamer to a full, steady boil over high heat.2 Step 2: Pat the fish dry and season it inside and out with the salt and white pepper. Lay half the scallion whites and half the ginger on a heatproof plate, set the fish on top, and scatter the rest of the ginger and scallion whites over it.3 Step 3: Stir the Shaoxing wine, soy sauce, sugar and hot water together in a small bowl until the sugar dissolves. Set aside.4 Step 4: Set the plate in the steamer, cover, and steam over high heat for 8 to 10 minutes for a whole fish, or 6 to 8 minutes for fillets. Add 1 to 2 minutes if the flesh is not yet opaque. The fish is done when it is opaque and a chopstick or thin knife slides through the thickest part with no resistance.5 Step 5: Turn off the heat and let the fish rest in the steamer, lid on, for 1 to 2 minutes. Carefully remove the plate and pour off any liquid that has collected around the fish.6 Step 6: Scatter the green scallion strips, red chile if using, and cilantro over the fish. Spoon the soy mixture evenly over the top.7 Step 7: Heat the neutral oil in a small pan over high heat until it shimmers and just begins to smoke. Pour it slowly over the aromatics on the fish so they sizzle, then serve right away.getsaucepan.com/r/71dcc7a9-d7d7-5e88-a2ee-7ad76387495c
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