Steamed Fish with Ginger and Scallions

Method

1. 1

   Prepare the fish

   Pat the fish dry, season both sides with ¼ teaspoon salt, and arrange fillets of similar thickness together in a single layer on a heatproof plate; scatter half the ginger over them.

2. 2

   Heat the steamer

   Bring 3 to 4 cm water to a steady boil over high heat, about 5 minutes, in a lidded steamer or pan with a rack; keep water below the plate.

3. 3

   Steam the fish

   Set the plate in the steamer, cover tightly, and steam over high heat; cook 1 cm-thick fillets for 3 to 4 minutes or 2.5 cm-thick fillets for 7 to 9 minutes, until opaque.

4. 4

   Check the fish

   Check the thickest part of each fillet with a food thermometer; remove thinner pieces as they reach 63°C, and continue steaming thicker pieces until they also reach 63°C and flake easily.

5. 5

   Cook the dressing

   Combine soy sauce, Shaoxing wine, sugar and water in a small pan; simmer over medium heat for 2 minutes, stirring until the sugar dissolves and the raw wine aroma mellows, then taste and add soy sauce if needed.

6. 6

   Drain the fish

   Pour away the liquid collected around the fish, taking care not to disturb the fillets.

7. 7

   Dress the fish

   Spoon the warm soy dressing over the fish, then arrange the remaining ginger and scallions evenly on top.

8. 8

   Heat the oil

   Warm the oil in a small pan over medium-high heat for 2 to 3 minutes, until it reaches about 180°C and shimmers without smoking.

9. 9

   Pour over the fish

   Carefully pour the hot oil evenly over the ginger and scallions, keeping hands and face clear of splashes.

10. 10

    Serve

    Scatter over the coriander and serve immediately, while the aromatics are fragrant and the fish is hot.

Tips

• Choose a plate that fits securely inside the steamer with room for steam to circulate.
• For very thin fillets, begin checking at 2 minutes; thickness and starting temperature affect steaming time. Remove each portion when its thickest part reaches 63°C.
• Take care when handling the hot plate and pouring oil.

Swaps

• Use sea bass, cod or another firm white fish fillet.
• Use dry sherry instead of Shaoxing wine.

Storing

Refrigerate leftovers in a covered container for up to 1 day. Reheat gently until steaming hot throughout, taking care not to overcook the fish.