Steamed Fish with Soy Sauce

Method

Pat the fish dry and place it on a steaming plate lined with spring onion pieces. Season inside and outside with salt and white pepper, then sprinkle half the ginger into the cavity. Bring a wok or steamer to a rolling boil with enough water to create steam, then carefully place the plate on the steaming rack and cover with a lid. Steam for 12-15 minutes depending on the fish size, until the flesh is opaque and flakes easily at the thickest part. Meanwhile, heat the vegetable oil in a small pan until it just begins to smoke. Carefully pour the hot oil over the fish, then drizzle with soy sauce and sesame oil mixed with the Shaoxing wine. Garnish generously with the remaining ginger, spring onions, and fresh coriander before serving immediately with steamed rice.