Chinese Steamed Whole Fish

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1. 1Step 1: Place the racks in the 2nd and 4th positions and place a sheet pan on the 2nd rack.
2. 2Step 2: Run a sharp knife along both sides of the spine of the fish about ½ inch deep to separate the flesh from the carcass. (This will help cook the fish evenly.)
3. 3Step 3: Transfer to the 4th rack of the oven and steam until a chopstick can poke into the thickest part of the fish without any resistance, 11 to 14 minutes.
4. 4Step 4: While the fish is steaming, combine the soy sauce, Shaoxing wine, sugar, salt, ginger, and the white part of the scallions in a small pot. Bring the soy mixture up to a simmer, then turn down the heat to the lowest setting to keep warm.
5. 5Step 5: Once the fish is cooked, carefully transfer it onto a serving platter. Pour the soy mixture over the fish and top it with the remaining scallions and cilantro.
6. 6Step 6: In a small pot, heat up the oil to 370°F (188°C) or just until it starts to smoke. Pour it over the fish on top of the green onions and cilantro.
7. 7Step 7: Serve immediately with rice.