Steamed Fish with Ginger and Scallion

Steamed Fish with Ginger and Scallion is one of the purest expressions of Cantonese cooking philosophy, which values the natural flavors of fresh ingredients above all else. A whole fresh fish — typically sea bass, grouper, or snapper — is cleaned and scored with diagonal cuts to allow heat and flavoring to penetrate evenly. The fish is placed on a plate with slices of fresh ginger inside the cavity and on top, then steamed over vigorously boiling water for eight to twelve minutes, depending on size, until the flesh is just opaque and flakes easily with a chopstick. The steaming liquid is discarded and the fish is covered with a blanket of julienned fresh ginger and scallions. Boiling hot oil is then poured dramatically over the fish, which sizzles and cooks the aromatics on contact, releasing their fragrance. A combination of light soy sauce and a touch of sugar is poured around the fish to create a simple but exquisitely balanced sauce. This dish is the hallmark of any quality Cantonese restaurant.