Steamed Whole Fish Cantonese

Rinse the whole fish thoroughly, pat it completely dry with paper towels. Make two to three diagonal scores on both sides of the fish (if it is a thick fish) to help it cook evenly. Rub a pinch of salt and white pepper all over the fish, inside and out. Place the 2-inch cut scallion pieces and ginger slices into the fish cavity and on top of the fish.

Fill a wok or a large pot with water and bring it to a rolling boil over high heat. Place a heatproof plate or shallow dish that fits your fish and steamer into the steamer rack. Ensure the water level is below the rack so it does not touch the fish plate.

Carefully place the plate with the prepared fish onto the steamer rack. Cover the wok or pot tightly with a lid. Steam the fish for 8-12 minutes, depending on the thickness of the fish. A good indicator that the fish is cooked is when the flesh turns opaque and flakes easily with a fork.

Once the fish is cooked, carefully remove the steaming plate from the wok. Discard any accumulated liquid on the plate, as well as the cooked ginger and scallions from the fish. Arrange the fresh julienned ginger and scallion slivers evenly over the top of the steamed fish.

In a small bowl, combine the light soy sauce, sugar, white pepper, sesame oil, and hot water or chicken broth. Stir well until the sugar is completely dissolved. This will be your savory dressing for the fish.

Heat the vegetable or peanut oil in a small pan until it is smoking hot. Carefully pour the hot oil directly over the julienned ginger and scallions on the fish. This step releases their aromatic flavors. Immediately drizzle the prepared soy sauce mixture over the fish. Garnish with fresh cilantro and serve the Cantonese Steamed Whole Fish immediately with steamed rice.