Cantonese Steamed Fish With Ginger And Scallions 1771045978959 Madg

Ingredients

• 1.5 pounds Whole sea bass or snapper, cleaned and scaled
• 3 inch piece Fresh ginger, julienned
• 4 stalks Scallions, cut into thin 2-inch shreds
• 3 tablespoons Light soy sauce
• 1 tablespoon Shaoxing rice wine
• 0.5 teaspoon Sugar
• 3 tablespoons Neutral oil (peanut or vegetable)
• 0.25 cup Fresh cilantro sprigs(optional)
• 1 pinch White pepper
• 1 tablespoon Water

Instructions

1. 1

   Pat the fish dry with paper towels and make three diagonal slits on both sides of the fish body.

2. 2

   Place half of the julienned ginger and half of the scallions on a heatproof steaming plate, then lay the fish on top.

3. 3

   Stuff the remaining ginger into the slits and the cavity of the fish, then drizzle with Shaoxing rice wine.

4. 4

   Set up a steamer over boiling water and steam the fish on high heat for 8 to 10 minutes until the flesh is opaque and flakes easily.

5. 5

   Carefully remove the plate from the steamer and discard the accumulated fish liquid and the wilted ginger/scallions used during steaming.

6. 6

   Mix the soy sauce, sugar, white pepper, and water in a small bowl and pour it over the fish, then top with fresh scallion shreds and cilantro.

7. 7

   Heat the oil in a small saucepan until it starts to smoke slightly.

8. 8

   Carefully pour the hot oil directly over the scallions and ginger on top of the fish to release their fragrance and serve immediately.