Whole Steamed Fish with Ginger and Scallion Oil

What you need

• 1 whole white fish, about 600 g (1 1/3 lb), such as sea bass, tilapia or grouper, scaled and gutted
• 5 cm ginger, half thinly sliced, half cut into fine shreds
• 4 scallions, 2 cut into lengths, 2 cut into fine shreds
• 1 tbsp Shaoxing wine
• 3 tbsp light soy sauce
• 3 tbsp water
• 1/2 tsp sugar
• 1 tsp sesame oil
• 3 tbsp peanut oil
• 1 handful coriander leaves, also called cilantro

Method

Restated from the original video

1. 1

   Rinse the fish and pat it dry inside and out. Cut 2 shallow slashes on each side.

2. 2

   Put the ginger slices and scallion lengths inside the belly and lay the fish on a heatproof plate that fits in your steamer.

3. 3

   Pour the Shaoxing wine over the fish and leave it for 10 min.

4. 4

   Stir the soy sauce, water, sugar and sesame oil together in a small pan.

5. 5

   Set a rack in a wok, add water to just below it and bring to a rolling boil.

6. 6

   Put the plate on the rack, cover and steam over high heat for 8-10 min. The fish is done when the flesh at the thickest part flakes away from the bone.

7. 7

   Lift out the plate, pour off the liquid that has gathered around the fish and pick out the cooked ginger and scallion.

8. 8

   Pile the ginger shreds and scallion shreds along the top of the fish.

9. 9

   Heat the peanut oil in a second small pan until it shimmers and just starts to smoke, then pour it over the shreds so they sizzle.

10. 10

    Bring the sauce in its pan to a boil and pour it around the fish.

11. 11

    Scatter over the coriander and serve at once.

Imported from souperdiaries.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.