Cantonese Steamed Whole Sea Bass with Ginger & Scallion

Ingredients

• 1½ lb Whole Sea Bass, cleaned and scored on both sides
• 3 inches ginger, half sliced and half finely julienned
• 5 scallions, half in lengths and half julienned
• 3 tbsp light soy sauce
• 1 tsp sugar
• 2 tbsp water
• 3 tbsp neutral oil
• Small handful cilantro
• Pinch of white pepper

Method

1. Pat the Whole Sea Bass bone dry and season lightly with salt. Lay the sliced ginger and scallion lengths on a heatproof plate and set the fish on top so steam circulates underneath.
2. Steam over furiously boiling water for 8–10 minutes for a 1½-lb fish, until the flesh at the thickest point flakes and reads 145°F (63°C).
3. Pour off the cloudy liquid that collects on the plate — it's the one bitter thing on the plate — and discard the cooked aromatics.
4. Warm the soy sauce, sugar, and water together, then pour around (not over) the fish. Pile the julienned ginger, scallion, and cilantro on top.
5. Heat the oil until it just begins to shimmer and smoke, then pour it straight over the aromatics. That crackle is the whole dish announcing itself. Serve with rice.