Steam Fish Recipe

Clean and dry

Rinse the fish inside and out under cold water and pat very dry with paper towels. Trim any fins if desired. Make 2–3 diagonal slashes on each side of the fish about 1/2-inch deep to help it cook evenly.

Season

Rub 1 tsp kosher salt and 1/2 tsp ground black pepper evenly over the outside and inside cavity of the fish, including inside the slashes. Stuff a few julienned ginger pieces and one sliced green onion stalk into the cavity.

Arrange aromatics

Scatter remaining julienned ginger and green onion on top of and under the fish on the heatproof plate so steam flavor penetrates the flesh. If using, add a few cilantro sprigs under the fish for fragrance.

In a small bowl combine 3 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp sesame oil, and 1/2 tsp sugar. Stir until sugar dissolves. Taste and adjust — the sauce should be savory with a touch of sweetness. Reserve.

Set up a wok, large pot with a steamer rack, or electric steamer: add about 2 cups water (enough to produce steady steam but not touch the plate), bring water to a rolling simmer over high heat. Place the plate with the fish on the steamer rack. Cover with a tight-fitting lid or aluminum foil.

Steam the fish until just cooked through: for a 1–1.5 lb (450–700 g) fish, steam 8–10 minutes; for a 2 lb fish, steam 12–14 minutes. To check doneness, poke at the thickest part: flesh should flake easily and be opaque. Avoid overcooking.

Carefully remove the plate from the steamer. Discard any large pieces of ginger placed under the fish if desired. Drizzle the reserved soy mixture evenly over the hot fish.

Heat 2 tbs neutral oil in a small saucepan until shimmering (do not smoke). If using sliced red chili, arrange the chili and remaining julienned green onion and cilantro on top of the fish, then pour the hot oil over the aromatics and fish to lightly blister the aromatics and release fragrance.

Garnish with remaining fresh cilantro leaves and serve immediately with steamed rice or vegetables.