Steamed Sea Bass with Ginger and Scallion: Cantonese Restaurant Style

Score the fish with 3 diagonal cuts on each side, cutting down to the bone. Rub inside and outside with salt and white pepper. Lay the sliced ginger and whole scallion sections inside the cavity and under the fish.

Bring a large wok or steamer to a rolling boil with plenty of water. The steaming rack should be at least 3cm above the water level.

Place the fish on a heatproof plate that fits inside the steamer. Pour the Shaoxing wine over the fish. Steam over high heat for 8-10 minutes depending on thickness -- 8 minutes for a slim fish, 10 for a thicker one. The eyes should be opaque and white.

Carefully remove the plate from the steamer. Discard the cooked ginger and scallions. Pour off and discard most of the liquid that has accumulated on the plate.

Pour the soy sauce over the fish. Scatter the julienned ginger and scallion over the top.

Heat the neutral oil in a small saucepan until it is smoking -- about 2 minutes over high heat. Pour the hot oil directly over the ginger and scallion. It should sizzle loudly on contact. Serve immediately.