Cantonese-Style Steamed Fish

Ingredients

• 2 7-oz white-fleshed fish fillets (Chilean sea bass is the favourite here)
• Salt
• Shaoxing wine
• 1 large knob ginger
• 5 scallions
• 2 tbsp light soy sauce
• 1.5 tsp sugar
• 1 tsp sesame oil
• 3 tbsp warm water
• 3 tbsp neutral oil

Directions

• Season the fish with salt and lightly drizzle Chinese cooking wine over it.
• Peel and julienne the ginger as thin as possible, slicing a few pieces to lay on the bottom of the plate.
• Cut the scallions into 3-inch segments. Save 4-5 segments for the bottom of the plate and thinly slice the rest lengthwise.
• Add the sliced ginger and scallion segments to the bottom of a plate and place the fish on top.
• Steam the fish for 10-12 minutes on medium heat while you make the sauce by combining soy sauce, sugar, sesame oil, and water.
• Remove the fish, draining out all the liquid, and add the julienned ginger and scallions on top.
• Pour the sauce over the fish, then heat the neutral oil right before it starts to smoke.
• Pour the hot oil over the aromatics and enjoy with rice.

From Derek Chen on Instagram.