Steamed Fish with Ginger and Scallion

Delicate white fish steams to silky perfection atop a fragrant bed of ginger and scallions, then gets finished with hot oil that blooms the aromatics into pure magic. The soy-based sauce mingles with sesame oil to create an elegant, umami-rich glaze that lets the fish's natural sweetness shine. A quick, impressive weeknight dinner that tastes like restaurant cooking but comes together in under 25 minutes.

Ingredients

1 whole white fish such as sea bass or flounder, 1.5 to 2 pounds (680 to 900 grams), gutted and scaled

3 ounces fresh ginger (85 grams), peeled and cut into thin matchsticks

4 scallions (100 grams), white and light green parts sliced into 2-inch pieces, dark green parts reserved for garnish

3 tablespoons soy sauce (45 milliliters)

1 tablespoon Chinese rice wine or dry sherry (15 milliliters)

1 teaspoon sesame oil (5 milliliters)

2 tablespoons vegetable oil (30 milliliters)

1 tablespoon sugar (12 grams)

1/4 teaspoon white pepper

2 cloves garlic, minced

1 fresh red chili, thinly sliced, optional

Sea salt to taste

Instructions

Pat the fish dry inside and out with paper towels. Make 3 diagonal cuts on each side of the fish, cutting through the skin and into the flesh about 1/4 inch deep so the seasonings penetrate and the fish cooks evenly.

Place the fish on a heatproof plate that fits inside your steamer basket. Stuff half of the ginger matchsticks and the white scallion pieces into the cavity of the fish. Scatter the remaining ginger over the top of the fish.

Fill a wok or large pot with water to a depth of 2 inches and bring to a rolling boil. Place the steamer basket or bamboo steamer tier inside, ensuring the water does not touch the bottom of the basket.

Carefully place the plate with the fish into the steamer. Cover and steam for 10 to 12 minutes, depending on the thickness of the fish. The fish is done when the flesh is opaque and flakes easily when tested with a fork at the thickest part near the backbone.

While the fish steams, prepare the sauce. In a small bowl, whisk together the soy sauce, rice wine, sesame oil, sugar, and white pepper. Set aside.

Remove the steamed fish from the steamer and carefully pour off any excess liquid that has accumulated on the plate into the sink. Transfer the plate to a serving platter if desired.

Pour the sauce evenly over the steamed fish. Heat the vegetable oil in a small pan over high heat until it shimmers and just begins to smoke, about 2 minutes. Add the minced garlic and cook for 5 seconds until fragrant.

Carefully pour the hot garlic oil over the fish in a thin stream, listening for the sizzle as it hits the surface. Immediately scatter the reserved dark green scallion tops and sliced red chili, if using, over the fish.

Serve immediately while the dish is still hot, using two spoons or a fish server to divide it into portions at the table.