Steamed Fish with Soy Sauce and Scallions

Step 1

Pat the 1.5 lb fish dry with paper towels. Score both sides with shallow diagonal cuts, then rub with 0.5 tsp salt inside and out.

Step 2

Slice 2 inches ginger into thin matchsticks and 3 scallions into 2-inch pieces. Tuck half the ginger and scallions into the fish cavity.

Step 3

Place the fish on a heatproof plate and scatter the remaining ginger and scallions over the top. Set a steamer basket over boiling water.

Step 4

Steam the fish over high heat, covered, until the flesh flakes easily at the thickest part, about 10-12 minutes. Carefully remove the plate (watch for hot juices).

Step 5

Pour off any accumulated liquid from the plate. Drizzle 3 tbsp soy sauce over the fish.

Step 6

Thinly slice the remaining scallion and 1 red chili into long strips. Scatter them over the fish.

Step 7

Heat 3 tbsp vegetable oil in a small pan until shimmering and just smoking. Carefully pour the hot oil over the scallions and chili to sizzle and release their aroma. Serve immediately.

Step 8

Optional: add a splash of sesame oil or a pinch of sugar to the soy sauce for extra depth.