Steamed Whole Fish Cantonese

Ensure your whole fish is thoroughly cleaned, scaled, and gutted. Pat it completely dry with paper towels. Make two or three shallow diagonal slits on both sides of the fish (this helps it cook evenly). Rub a pinch of white pepper (if using) inside and outside the fish.

Place a few slices of ginger and 2-inch lengths of green onions inside the fish cavity and on top of the fish. Place the remaining 2-inch lengths of green onions on a heatproof plate that fits inside your steamer. This elevates the fish slightly, allowing steam to circulate. Bring a large pot or wok with water to a rolling boil.

Carefully place the plate with the prepared fish onto a steaming rack inside the pot. Cover tightly and steam for 8-12 minutes, depending on the thickness of your fish. A good indicator is when the flesh turns opaque and flakes easily with a fork. Do not overcook.

While the fish is steaming, combine the light soy sauce and sesame oil (if using) in a small bowl. This will be your simple yet flavorful dressing.

Once the fish is cooked, carefully remove the plate from the steamer. Discard the cooked ginger and green onions that were on and inside the fish, along with any liquid accumulated on the plate (this can taste fishy). Arrange the fresh julienned ginger and green onions, and fresh cilantro sprigs on top of the steamed fish.

Heat the cooking oil in a small saucepan until it is smoking hot. Carefully pour the hot oil evenly over the julienned ginger, green onions, and cilantro on the fish. You should hear a satisfying sizzle. Immediately pour the prepared soy sauce mixture around the fish, not directly on top to avoid washing away the aromatics. Serve immediately.