Cantonese Steamed Fish (Qīngzhēng Yú)

Method

1. 1

   Rinse the whole fish thoroughly under cold running water, then blot it completely dry using paper towels. Score the flesh on both sides with three or four shallow diagonal slashes through the thickest sections. Massage the salt evenly over the exterior and interior, then drizzle the Shaoxing wine across the surface and inside the cavity. Slice half of the ginger into thin rounds and cut two scallions into short 2-inch segments; insert roughly one-third of these aromatics directly into the fish cavity.

2. 2

   Prepare the steaming setup by adding roughly 2 inches of water to a wok, wide pot, or deep pan and heating it to a vigorous boil on high. Position a steaming trivet or an inverted heat-safe can in the middle. Choose a heatproof plate that fits comfortably inside the steamer and can support the fish, then arrange several ginger slices and scallion segments across its base.

3. 3

   Lay the seasoned fish atop the aromatic layer on the plate. Distribute the remaining ginger slices and scallion segments across the top of the fish. Using oven mitts, carefully lower the plate onto the trivet, cover tightly, and maintain high heat for 8–10 minutes. Check for doneness by testing whether the flesh separates easily with a butter knife and appears fully opaque at the thickest point.

4. 4

   Switch off the burner. With the aid of thick oven mitts or a plate lifter, carefully extract the plate. Tilt the plate gently to pour away and discard the accumulated cloudy juices. Remove and throw away the spent ginger and scallion pieces that rested on the fish using chopsticks or tongs.

5. 5

   Slice the remaining half of the ginger and the last two scallions into fine matchstick shreds. Chop the cilantro leaves coarsely if including them. Sprinkle these fresh shreds and optional herbs uniformly across the surface of the fish.

6. 6

   Combine the light soy sauce, sugar, and hot water inside a small bowl, stirring vigorously until every grain of sugar has dissolved. Keep this mixture close to the cooking area.

7. 7

   Warm the neutral oil inside a small pan over medium-high heat until it visibly shimmers and starts to smoke lightly. Should the dried chili and Sichuan peppercorns be used, introduce them now and fry briefly for 10–15 seconds until aromatic before removing them if preferred.

8. 8

   Pour the smoking-hot oil straight over the pile of ginger and scallion shreds in one steady motion so it crackles and releases its fragrance. Immediately follow by drizzling the prepared soy mixture around the fish and lightly across the top. Bring the dish straight to the table.