Cantonese Steamed Fish -- Madness Kingdom

Method

Step 1

Rinse the fish and pat it very dry inside and out. Use a sharp knife to make 2 or 3 shallow diagonal slashes on each side; this helps it cook evenly.

Step 2

Rub the fish inside and out with the salt and Shaoxing wine.

Step 3

Lay the ginger slices and scallion pieces on a heatproof plate that fits inside your steamer, then rest the fish on top. Raising the fish lets steam circulate underneath.

Step 4

Set up the steamer: add 1 inch of water to a wok or large pot and bring to a rolling boil. Place a rack inside.

Step 5

Carefully set the plate of fish onto the rack, cover tightly, and steam over high heat for 8 to 10 minutes depending on thickness. The fish is done when the flesh at the thickest part is opaque white and flakes easily with a fork.

Step 6

While the fish steams, make the sauce: warm the soy sauce, sugar, and 3 tablespoons water in a small pot just until the sugar dissolves. Set aside.

Step 7

When the fish is done, carefully lift out the plate. Pour off and discard the watery liquid that has pooled on the plate along with the cooked ginger and scallion pieces.

Step 8

Scatter the fresh ginger matchsticks and scallion matchsticks over the top of the fish, then lay cilantro sprigs on top.

Step 9

Heat the 1/4 cup oil in a small pan over high heat until it just begins to smoke, about 2 minutes.

Step 10

Carefully pour the smoking-hot oil directly over the ginger and scallions on the fish; it will sizzle dramatically and release a wonderful aroma. Stand back to avoid splatter.

Step 11

Pour the warm soy sauce around the base of the fish, not over the crisp toppings, and serve immediately with rice.

Tips from the test kitchen

Freshness is everything - buy the freshest fish you can and cook it the same day.
Do not oversteam; check at 8 minutes because fish turns dry and rubbery quickly.
The oil must be nearly smoking so it sizzles and blooms the aromatics on contact.

Cantonese Steamed Fish