Chinese Steamed Whole Fish with Ginger Scallion Sauce

Steam the fish for about 9 minutes, depending on thickness. Check near the backbone with a small knife; the flesh should be opaque and just cooked through.

Turn off the heat and carefully remove the plate. Pour away the liquid collected on the plate, as it can taste fishy.

Scatter half of the ginger, the green parts of the scallions, and the cilantro over the hot fish.

In a small bowl, stir together the water, salt, sugar, light soy sauce, and white pepper until the sugar and salt dissolve.

Heat 2 tbsp of the canola oil in a small saucepan with the remaining ginger until fragrant and lightly sizzling. Add the soy sauce mixture and bring it to a gentle simmer.

Add the remaining oil and the white parts of the scallions to the saucepan. When the sauce sizzles again, spoon it evenly over the fish and serve immediately while hot.