Cantonese Steamed Whole Sea Bass

• 1 whole sea bass, scaled and gutted, gills removed
• 2 ounces fresh ginger, peeled and cut into fine julienne matchsticks
• 4 scallions, whites and greens separated, cut into fine 2-inch threads
• 3 tablespoons neutral oil with a high smoke point, like peanut or canola
• 4 tablespoons light soy sauce
• 1 teaspoon sugar
• 1 tablespoon Shaoxing wine
• 1 pinch white pepper, freshly ground
• 1 handful cilantro, leaves and tender stems
• 2 tablespoons hot water

1. 1

   Mise first, cook fast. Rinse the sea bass under cold water and pat it completely dry with paper towels inside and out. Moisture is the enemy of clean steaming.

2. 2

   Make three deep diagonal slashes on both sides of the fish down to the backbone. This ensures the thickest parts cook at the exact same rate as the tail, preventing a dry, overcooked fish.

3. 3

   Scatter half of the julienned ginger and the white parts of the scallions onto a heatproof plate, lay the fish on top, and scatter the remaining ginger over the fish. Pour the Shaoxing wine over the fish.

4. 4

   Set up your steamer over a wok with plenty of water and bring it to a screaming, rolling boil. If your water isn't vigorously boiling before the fish goes in, the temperature will drop and you will end up with a soggy, mushy texture.

5. 5

   Place the plate inside the steamer, cover tightly, and steam on maximum heat for exactly 8 minutes. Do not open the lid to peek—you will lose the heat and ruin the timing.

6. 6

   While the fish steams, quickly mix the light soy sauce, sugar, white pepper, and 2 tablespoons of hot water in a small bowl until the sugar dissolves.

7. 7

   Carefully remove the plate from the steamer. Pour off and discard all the accumulated fish water from the plate—this liquid is intensely fishy and will ruin the delicate sauce if you leave it.

8. 8

   Scatter the green scallion threads and cilantro leaves directly over the steamed fish.

9. 9

   In a small saucepan, heat the neutral oil until it is shimmering and just starting to smoke. Pour the ripping-hot oil directly over the green scallions and the ginger on top of the fish (the remaining ginger and scallion whites will remain under the fish); it should sizzle violently, releasing their fragrance instantly.

10. 10

    Immediately pour the seasoned soy sauce mixture around the sides of the fish, not directly over the top, to keep the skin beautifully intact. Serve immediately.

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