Steamed Fish

Method

Scale and gut the fish, then score the flesh diagonally on both sides. Place the fish on a heat-proof plate and tuck half the spring onions inside the cavity. Julienne the ginger and remaining spring onions, then scatter over the fish. Pour the Shaoxing wine over the top. Bring water to a boil in a wok or large pot, then place the plate on a steaming rack above the water. Cover and steam for 12-15 minutes until the flesh flakes easily. Remove from heat and pour away any excess liquid. Combine soy sauce and sesame oil, then drizzle over the steamed fish and serve immediately with steamed rice.