Steamed Fish with Ginger and Scallions

Step 1

Slice the 2-inch ginger into thin matchsticks and cut the 4 scallions into 3-inch pieces, then shred lengthwise. Set aside.

Step 2

Place the 1.5 lb fish fillets on a heatproof plate. Scatter half the ginger and half the scallions over the fish.

Step 3

Set up a steamer: bring 2 inches of water to a boil in a wok or pot. Place the plate on a rack, cover, and steam over high heat until the fish flakes easily, about 8-10 minutes.

Step 4

Carefully remove the plate (watch for steam). Pour off any accumulated liquid from the plate.

Step 5

Scatter the remaining ginger and scallions over the fish, along with the 0.5 cup cilantro leaves.

Step 6

In a small saucepan, heat the 2 tbsp vegetable oil until shimmering, about 1 minute. Carefully pour the hot oil over the aromatics to sizzle them.

Step 7

Drizzle the 3 tbsp soy sauce over the fish. Serve immediately with the 2 cups cooked rice on the side.