Cantonese Ginger Scallion Steamed Fish

Ingredients

• •1.5 lb whole tilapia or sea bass, cleaned (or 4 fillets)
• •2-inch piece fresh ginger, cut into thin matchsticks
• •4 stalks scallions, cut into 3-inch strips
• •3 tbsp light soy sauce
• •1 tsp sesame oil
• •1 tsp sugar
• •3 tbsp neutral oil (canola or vegetable)
• •small handful fresh cilantro sprigs
• •1/4 tsp white pepper

Directions

1. 1Set up a steamer or place a heatproof rack inside a large wok or pot with 2 inches of boiling water.
2. 2Pat fish dry, score both sides with 3 diagonal cuts, and season lightly inside and out with white pepper.
3. 3Place fish on a heatproof plate; stuff the cavity and cuts with half the ginger and some scallion strips.
4. 4Steam fish over high heat, covered, 8–10 minutes for whole fish or 6 minutes for fillets, until flesh flakes easily.
5. 5While fish steams, stir together soy sauce, sesame oil, and sugar in a small bowl until sugar dissolves.
6. 6Carefully remove plate from steamer and pour off any accumulated liquid.
7. 7Scatter remaining ginger, scallion strips, and cilantro over the top of the fish.
8. 8Heat neutral oil in a small saucepan over high heat until shimmering and just beginning to smoke, about 2 minutes.
9. 9Pour hot oil directly over ginger and scallions — it will sizzle dramatically — then drizzle the soy mixture all over and serve immediately with steamed rice.

💡 No steamer? Use a large lidded pot with a round cake rack or overturned heatproof bowl as a platform. Sea bass is traditional but tilapia, cod, or any mild white fish fillet works perfectly at any Canadian grocery store.

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