Cantonese Steamed Whole Fish

Score the fish on both sides with 3-4 deep diagonal cuts down to the bone, spaced 3 cm apart. This allows the steam to penetrate the thickest parts evenly. Season inside the cavity and inside the cuts with a light pinch of salt. Lay the scallion batons and ginger slices on the steaming plate and rest the fish on top — elevating it allows steam to circulate underneath.

Bring the steamer water to a full rolling boil before adding the fish. Slide the plate into the steamer, cover with a tight lid, and steam over high heat for 8 minutes for a 400 g fish, 10 minutes for 500-600 g. Do not lift the lid during steaming. The timing is exact — a single minute over will begin to tighten and dry the flesh.

Drain all the liquid pooled on the steaming plate — this liquid is fishy and dilute; discarding it is the key step most home cooks miss. Arrange the julienned ginger, scallion, and chili in a neat pile on top of the fish. Mix the light soy with the sugar and pour it evenly over the fish and garnish. Heat the neutral oil in a small saucepan over high heat until it just begins to smoke — 200 C. Pour it all at once over the garnish: it will sizzle, spit, and wilt the scallion and ginger in one dramatic moment.