Steamed Fish W / Ginger Onion Recipe

Prepare fish

Rinse the fish inside and out and pat dry thoroughly with paper towels. Make three diagonal slashes on each side of the fish about 1/2" deep; this helps steam penetrate and allows sauce to flavor the flesh.

Season the cavity and both sides lightly with 1 tsp kosher salt and 1 tsp white pepper. Pour 1 tablespoon Shaoxing wine into the cavity and rub gently. Let rest at room temperature while you prepare aromatics (about 10 minutes).

Prepare aromatics

Julienne 2 tablespoons fresh ginger into thin matchsticks. Cut 3 scallions into 3–4 inch lengths and then julienne into thin strips, separating the white and green parts. Rinse and pat cilantro leaves dry if using. Slice the red chili thinly if using for heat.

Stuff a few ginger matchsticks and a couple of scallion white pieces into the fish cavity. Scatter the remaining ginger and scallion whites over the top of the fish in a single layer—this will steam into the fish and infuse flavor.

Make the sauce

In a small bowl combine 2 tablespoons light soy sauce, 1 teaspoon oyster sauce (if using), 1 teaspoon sugar, 3 tablespoons water or stock, and 1 teaspoon sesame oil. Stir until sugar dissolves. Taste and adjust: it should be savory with a touch of sweetness.

Place a heatproof platter that fits inside your steamer on a large plate or in the steamer basket. Spoon about half of the sauce over and around the fish before steaming (this seeds flavor into the flesh). Reserve the remaining sauce for finishing after steaming.

Set up steamer

Bring a wok or large pot of water to a rolling boil with a steamer rack or bamboo steamer fitted. The water level should be below the rack so the platter is not touching the water. Reduce heat to maintain a steady boil for steaming.

When the water is boiling steadily, carefully place the platter with the prepared fish onto the steamer rack. Cover and steam for 8–10 minutes for a 1 lb whole fish (steam about 7 minutes per pound as a guideline). Do not over-steam; the flesh should flake easily and appear opaque.

Test doneness by inserting a thin knife into the thickest part of the fish near the backbone; it should meet little resistance and the flesh should be opaque. If not done, steam an additional 1–2 minutes and re-check.

Prepare finishing toppings

While the fish is steaming, scatter the reserved scallion greens into a small mound and the cilantro leaves on a serving plate. In a small heatproof cup or ladle, measure the 3 tablespoons neutral oil.

When the fish is done, carefully remove the platter from the steamer. Spoon the reserved sauce over the hot fish. Arrange the scallion greens and cilantro on top or around the fish as desired, distributing the julienned scallions evenly.

Heat the neutral oil in a small saucepan over high heat until shimmering and just beginning to smoke. Immediately and carefully drizzle or pour the hot oil evenly over the scallions and cilantro on the fish—this will release a fragrant sizzle and wilt the scallions slightly.

If you like extra fresh ginger flavor, scatter a few raw julienned ginger matchsticks on top before serving. Serve the fish immediately with steamed rice, and pass any remaining sauce at the table.