Steamed Whole Fish Cantonese

Ensure the fish is thoroughly cleaned and scaled. Pat it dry with paper towels. Make 2-3 diagonal slits on both sides of the fish (do not cut too deep). Rub a pinch of salt and a dash of Shaoxing wine (if using) all over the fish, including the cavity. Place 2-inch ginger slices and scallion sections inside the fish cavity and on top.

Fill a large wok or steamer pot with about 2-3 inches of water. Bring the water to a rolling boil over high heat. Place a heatproof plate or steaming rack inside the wok.

Carefully transfer the prepared fish onto the heatproof plate or rack in the steamer. Cover the wok tightly and steam for 8-12 minutes, depending on the thickness of your fish. A good rule of thumb is 8 minutes per inch of thickness at its thickest part. The fish is cooked when the flesh is opaque and flakes easily with a fork.

While the fish is steaming, combine light soy sauce, water or chicken broth, sugar, and white pepper (if using) in a small bowl. Stir until the sugar dissolves. You can gently warm this sauce in a microwave or small saucepan if desired, but it is not essential.

Once cooked, carefully remove the fish from the steamer. Discard the ginger and scallion pieces that were used during steaming (they have absorbed fishy odors). Pour out any excess liquid that accumulated on the plate during steaming. Arrange the fresh julienned ginger and scallions evenly over the steamed fish. Sprinkle with fresh cilantro.

In a small saucepan or wok, heat the peanut or vegetable oil over high heat until it just begins to smoke lightly. Carefully and immediately pour the sizzling hot oil over the julienned ginger, scallions, and cilantro on the fish. This step 'cooks' the fresh aromatics and releases their fragrance. Finally, pour the prepared soy sauce mixture evenly over the entire fish. Serve immediately.