Steamed Whole Fish Cantonese

Rinse the whole fish thoroughly under cold water, inside and out. Pat it completely dry with paper towels. Make two or three diagonal slits on each side of the fish, about 1/2 inch deep. This helps the fish cook evenly and absorb flavors. Place 2-3 slices of ginger and a few 2-inch pieces of scallion inside the fish cavity.

Fill a large wok or a pot with about 2-3 inches of water and bring it to a rolling boil over high heat. Place a steaming rack or a heatproof bowl upside down in the center of the wok to elevate the plate. Ensure the plate you will use for steaming fits inside and can hold the fish.

Place the prepared fish on a heatproof plate. Scatter the remaining ginger slices and 2-inch scallion pieces over and under the fish. Carefully place the plate with the fish onto the steaming rack inside the wok. Cover the wok tightly with a lid.

Steam the fish for 8-12 minutes, depending on its size and thickness. A 1.5-2 lb fish typically needs about 10 minutes. The fish is done when the flesh is opaque and flakes easily with a fork. Do not overcook, as it will become dry. Discard the ginger and scallions used for steaming, and carefully drain any accumulated liquid from the plate.

While the fish is steaming, combine the light soy sauce, water or broth, sugar (if using), and sesame oil in a small bowl. Stir until the sugar dissolves. Once the steamed fish is ready, pour this soy sauce mixture evenly over the fish.

Heat the vegetable oil in a small pan or ladle over high heat until it just begins to smoke (about 350-375F or 175-190C). Carefully scatter the julienned ginger and scallions (and cilantro, if using) over the steamed fish. Immediately and carefully pour the hot oil over the aromatics on the fish. You should hear a satisfying sizzle. Serve the Steamed Whole Fish Cantonese immediately with steamed white rice.