Cantonese-style Steamed Fish with Ginger and Scallion

Julienne the scallions and set them and ginger aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well.

Prepare your steamer setup, which these days you can purchase easily online or at the store. What also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on. I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine.

Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Put your fish on a heat safe plate that fits inside of the wok or saucepan. Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for done-ness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!

Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the cilantro and about one third of the scallion (use the green portions) directly onto the steamed fish.

Heat a small saucepan to medium to high heat and add the canola oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions. The mixture should be giving a good sizzle right about now. Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted, about 30 seconds. Take it off the heat and spoon the entire mixture over the fish. Serve immediately!