Cantonese Steamed Fish with Ginger and Scallion

Set a steamer basket or rack in a wok or large pot. Pour in water to just below the rack level. Bring to a vigorous boil.

Lay the halved spring onion stalks and thick ginger slices across the base of a heatproof plate large enough to hold the fish. Place the fish on top. Drizzle with Shaoxing wine.

Carefully set the plate in the steamer. Cover tightly and steam over high heat for 9–11 minutes, depending on thickness — the fish should flake at the thickest point near the spine.

While the fish steams, mix the light soy sauce, sesame oil, and sugar in a small bowl until the sugar dissolves. Set aside.

When the fish is done, drain away any liquid that has pooled on the plate — it is fishy and dilutes the final sauce. Discard the steaming ginger and spring onion.

Scatter the julienned ginger and spring onion generously over the fish.

Heat the neutral oil in a small pan over high heat until it just begins to smoke. Pour it directly over the scallion and ginger — the sizzle is loud and intentional.

Immediately drizzle the soy mixture around (not over) the fish so it pools at the base of the plate. Serve at once.