Cantonese Steamed Fish

Pat the 350g white fish fillet dry, then make shallow cuts in the thickest areas so the heat reaches the center evenly.

Julienne the 20g ginger and 40g scallion, keeping some ginger ready for steaming and the rest for finishing.

In a small bowl, stir together 2 tablespoons light soy sauce, 1 teaspoon sugar, and 1 teaspoon sesame oil until no sugar grains remain. If the soy sauce tastes very salty, start with slightly less and adjust after steaming.

Lay part of the ginger on a heatproof plate, place the fish on top, and add a little more ginger over the surface.

Set the plate in a steamer only after the water is boiling hard, then steam for 8 to 10 minutes.

The fish is done when the flesh turns opaque and a chopstick or small knife slides easily into the thickest part.

For a thick fillet, extend steaming by 2 to 3 minutes, but avoid leaving it until the surface looks dry.

As soon as the plate comes out of the steamer, carefully pour off the liquid collected around the fish because it can taste fishy.

Pile the scallion strips and remaining ginger neatly over the hot fish.

Spoon the seasoned soy mixture over the fish and around the edge of the plate so it lightly seasons the underside too.

Heat 1.5 tablespoons neutral oil until just before smoking, pour it over the aromatics, and serve immediately.