Ingredients

Method

Rinse the fish under cold water and pat it dry with paper towels. Make three diagonal slashes on each side of the fish.

Place the fish on a heatproof plate and stuff the ginger and half of the scallions into the slashes and cavity of the fish.

Set up a steamer and bring the water to a boil. Place the plate with the fish inside the steamer and cover it. Steam the fish for 10-12 minutes, or until it is cooked through and the flesh flakes easily with a fork.

While the fish is steaming, combine the soy sauce and sugar in a small saucepan. Heat the mixture over low heat, stirring occasionally, until the sugar is dissolved. Remove the saucepan from the heat and set aside.

When the fish is cooked, carefully remove the plate from the steamer. Pour off any liquid that has accumulated on the plate and discard the ginger and scallions.

In a small skillet, heat the vegetable oil and sesame oil over medium-high heat. Add the remaining scallions and cook for 1-2 minutes, or until they are fragrant and slightly softened.

Pour the soy sauce mixture over the fish and then top it with the scallions and hot oil. Garnish the Chinese Steamed Fish with fresh cilantro leaves, if desired, and serve immediately.