Steamed Whole Fish Cantonese

Score the fish on both sides with 2-3 shallow diagonal cuts. Pat dry thoroughly with paper towels. Rub a pinch of salt and white pepper inside the cavity and lightly on the skin. Place a few ginger slices and scallion whites inside the cavity.

Place a few ginger slices and scallion whites on a heatproof plate. Lay the prepared fish on top. Arrange more ginger slices and scallion whites over the fish. This elevates the fish slightly for even steaming.

Bring water in a large steamer or wok to a rolling boil. Carefully place the plate with the fish into the steamer. Cover tightly and steam for 8-12 minutes, depending on the thickness and size of the fish. The fish is cooked when the flesh is opaque and flakes easily.

While the fish is steaming, combine light soy sauce, sesame oil, sugar, a pinch of white pepper, and water or fish broth in a small bowl. Stir until the sugar dissolves.

Once steamed, carefully remove the fish plate from the steamer. Discard the ginger and scallions used during steaming, and drain any accumulated liquid from the plate. Garnish the fish generously with fresh julienned scallions and chopped cilantro.

Heat the cooking oil in a small saucepan over high heat until it just begins to smoke. Carefully pour the hot oil evenly over the scallions and cilantro on the fish. You should hear a satisfying sizzle.

Immediately pour the prepared soy sauce mixture over the fish. Serve the Steamed Whole Fish Cantonese hot with steamed white rice.