Step by step

Method

5 steps

1. 1

   Rinse a 1–1½ lb whole sea bass, branzino, or snapper under cold water and pat dry inside and out. Set it in a heatproof oblong dish. Splash both sides with 2 tablespoons rice wine or dry sherry; rest 5 minutes, then pour the wine off so it doesn't dilute the steam.

2. 2

   Tuck 2 whole scallions under the fish so steam can circulate. Season lightly with kosher salt and white pepper on both sides.

3. 3

   Bring a wok or steamer of water to a rolling boil. Set the dish on a rack or trivet, cover, and steam 10–15 minutes — start checking at 10. The flesh should be opaque and flake easily with a fork at the thickest part near the bone. Pour off any cloudy liquid in the dish and discard the under-fish scallions.

4. 4

   Scatter thin ginger matchsticks (from a 2-inch piece) and a bunch of scallion strips over the fish. Heat 3 tablespoons neutral oil with 1 teaspoon toasted sesame oil in a small pan until it just starts to smoke — 30–60 seconds. Carefully pour the hot oil over the aromatics; it should hiss and wilt them. Drizzle 3 tablespoons light soy sauce over the top.

5. 5

   Serve hot with white rice and greens. You want tender steamed fish that flakes clean, with a hot ginger-scallion oil sizzle and clean soy — not dry overcooked flesh or a puddle of muddy steamer water on the plate.