Steamed Whole Fish Cantonese

Rinse the cleaned fish thoroughly under cold water. Pat it completely dry with paper towels. Make two or three diagonal slashes on both sides of the fish, about 1/2 inch deep. This helps the fish cook evenly and absorb flavors. Place the fish on a heatproof plate that fits inside your steamer.

Place the ginger slices and the 2-inch sections of green onions into the fish cavity and scatter some over and under the fish on the plate. These aromatics will infuse flavor into the fish as it steams and help to remove any fishy odor.

Bring a large pot or wok with about 2-3 inches of water to a rolling boil. Carefully place the plate with the fish onto a steaming rack inside the pot, ensuring the water does not touch the plate. Cover tightly and steam for 8-12 minutes, depending on the fish's thickness. The fish is done when the flesh turns opaque and flakes easily with a fork.

While the fish is steaming, combine the light soy sauce, sesame oil, sugar, and a pinch of white pepper in a small bowl. Stir until the sugar is dissolved. Set aside.

Once steamed, carefully remove the fish plate from the steamer. Discard the cooked ginger slices and green onion sections from the fish and the plate. They have served their purpose. Carefully drain any accumulated liquid from the plate; this liquid can be fishy.

Arrange the fresh julienned ginger and green onions evenly over the top of the steamed fish. Sprinkle with fresh cilantro. Heat the cooking oil in a small pan until it's very hot and just begins to smoke. Carefully pour the hot oil over the julienned aromatics on the fish; you should hear a sizzling sound. Immediately pour the prepared soy sauce dressing around the fish (not directly on top of the crispy aromatics). Serve immediately with steamed white rice.