Steamed Marble Goby, Hong Kong Style Recipe

Prepare fish

Rinse the whole marble goby under cold water and pat dry thoroughly with paper towels. Make three diagonal 1/2-inch-deep slashes on each side of the fish to help it cook evenly and allow flavors to penetrate.

Season inside the cavity and both sides lightly with 1 tsp kosher salt and 1 tsp white pepper. Pour 1 tbs Shaoxing wine over the fish, rubbing lightly into the slashes and cavity. Let rest at room temperature for 10 minutes while you prepare aromatics and steamer.

Prepare ginger

Peel and julienne half of the ginger (about 20 g) into long thin matchsticks. Reserve. Slice the remaining ginger into thin rounds (about 20 g) to place inside the cavity and under the fish.

Trim the green onions. Slice 3 stalks into long julienne strips (white and green parts separated) for topping; reserve the white parts for stuffing under the fish. Chop the remaining scallion into 1-inch lengths to scatter on the plate if you prefer. Thinly slice the red chili if using. Rinse and pat cilantro dry for garnish.

Grease a heatproof plate with 1 tsp cooking oil to prevent sticking. Place a small bed of ginger rounds and scallion white parts on the plate and set the fish on top, belly side down. Tuck a few ginger rounds and scallion whites into the cavity and the slashes on both sides.

In a small bowl, combine 3 tbs light soy sauce, 1 tbs oyster sauce, 2 tbs water or low-sodium stock, and 1 tsp granulated sugar. Stir until the sugar dissolves. Add 1 tsp sesame oil and mix. Taste and adjust: it should be savory with a touch of sweetness. Set aside.

Prepare a wok or a large steamer: add enough water to boil for steaming (about 2–3 cups depending on vessel). Bring water to a vigorous boil over high heat. Place the prepared plate with the fish into the steamer basket or onto a steaming rack. Cover and steam over high heat.

Steam time: for a 700 g whole marble goby, steam for 8–10 minutes. As a guideline, steam 8 minutes per 450 g (1 lb) plus 2–3 minutes. Start timing when the steamer returns to a full boil with the lid on. Check doneness by inserting a thin knife into the thickest part of the fish near the backbone; the flesh should flake easily and be opaque.

When done, remove the lid away from you to avoid steam burns. Carefully lift the plate out of the steamer. Spoon any accumulated juices on the plate into the reserved sauce bowl and add them to the sauce to thin and flavor it, if desired.

Arrange the reserved ginger matchsticks and the julienned green onion strips over the top of the hot steamed fish. Scatter sliced red chili and cilantro sprigs as desired.

In a small metal or heatproof ladle/pan, heat 3 tbs neutral oil until shimmering but not smoking (about 160–180°C / 320–355°F). Carefully pour the hot oil in a steady stream over the ginger and green onions on the fish — this will sizzle and release the aromatics' fragrance and slightly wilt the scallions.

Drizzle the prepared soy-oyster sauce mixture evenly over the fish (or pour the sauce around the fish on the plate). Serve immediately with steamed rice.