Steamed Fish

Ingredients

• •1.5 lbs Whole sea bass
• •3 inches Fresh ginger
• •4 stalks Scallions
• •3 tbsp Light soy sauce
• •2 tbsp Sesame oil
• •2 tbsp Rice wine
• •1 tsp Sugar
• •3 cloves Garlic
• •2 whole Thai chilies
• •0.25 cup Cilantro
• •3 tbsp Vegetable oil
• •1 tsp Salt

Instructions

1. 1

   Clean fish thoroughly inside and out. Pat completely dry with paper towels - this is critical for crispy skin. Make 3 diagonal slits on each side, cutting to the bone.

   💡 Dry skin = crisp texture when steamed. The slits allow heat to penetrate evenly.

2. 2

   Rub the fish cavity and skin with 1 tbsp rice wine and a pinch of salt. Stuff the cavity with half the ginger and scallions. Let rest 10 minutes.

   💡 The aromatics steam inside the fish, perfuming the flesh from within.

3. 3

   Prepare the sauce: combine soy sauce, remaining rice wine, sesame oil, and sugar. Stir until sugar dissolves. Set aside.

   💡 Having sauce ready ensures you don't overcook the fish while preparing the finishing touches.

4. 4

   Bring water to a vigorous boil in a wok or steamer. Place fish on a heatproof plate that fits in your steamer. Steam over high heat for 8-10 minutes for a 1.5 lb fish.

   💡 High heat creates the delicate, silky texture. Fish is done when flesh flakes easily.

5. 5

   While fish steams, heat vegetable oil in a small pan until smoking (about 375°F/190°C). The oil should be ready the moment fish finishes.

   💡 Smoking hot oil sizzles immediately when poured, creating the signature aromatic finish.

6. 6

   Carefully remove fish from steamer. Discard cavity aromatics. Pour prepared sauce over fish. Top with remaining ginger, garlic, scallions, and chilies.

   💡 The sauce seasons the fish at the last moment, preserving its delicate texture.

7. 7

   Pour the smoking hot oil directly over the toppings - it should sizzle vigorously. Watch the ginger curl and release its aroma. Garnish with cilantro and serve immediately.

   💡 This final step is theatrical and functional - it creates the glossy finish.