Cantonese Steamed Whole Fish

Step 1

Place the whole fish on a cutting board with the head pointing toward you. Use a sharp knife to check that it has been cleaned inside (belly should be empty); rinse the fish inside and outside under cold water, then pat completely dry with paper towels.

Step 2

Make 3 shallow cuts, each about 1/4-inch deep, across the thickest part of the fish's body (behind the head), slicing straight down through the skin and a little into the flesh, like scoring bread.

Step 3

Cut the scallions lengthwise in half from white root to green tip, then cut each half into 2-inch-long pieces.

Step 4

Fill the bottom of a large pot or wok with water to a depth of about 2 inches and set a bamboo or metal steamer rack on top so the rack sits above the water (the water should not touch the rack).

Step 5

Bring the water to a rolling boil over high heat; you should see large, vigorous bubbles breaking the surface continuously, about 3–4 minutes.

Step 6

Place the fish on a heatproof plate or shallow dish that will fit inside your steamer with room around it on all sides; scatter half of the ginger slices and half of the scallion pieces inside and on top of the fish.

Step 7

Carefully set the plate with the fish onto the steamer rack, keeping your hands away from the rising steam; cover the pot with the lid.

Step 8

Steam over high heat for 10–12 minutes, until the thickest part of the fish (near the head) is completely opaque white when you gently press it with a fork, and the flesh pulls away from the bones easily.

Step 9

While the fish steams, heat the 3 tablespoons of oil in a small saucepan over medium-high heat for about 90 seconds, until it shimmers and slides quickly when you tilt the pan.

Step 10

When the oil is hot, immediately pour the 3 tablespoons of soy sauce and 1 tablespoon of rice vinegar into the hot oil; it will sizzle loudly and release a sharp, savory aroma—stir briefly.

Step 11

Carefully remove the steamed fish from the pot using thick oven mitts or a folded towel to protect your hands from steam.

Step 12

Scatter the remaining ginger slices and scallion pieces over the top of the cooked fish in a single layer covering the surface.

Step 13

Carefully pour the hot soy-oil mixture slowly over the fish; the liquid will sizzle on contact and release fragrant steam.

Step 14

Let the fish rest for 1 minute, then serve directly from the plate.