Chinese-style Steamed Fish

In a pot large enough to accommodate your fish, fill with enough water to submerge the fish and bring to a boil. When the water reaches a boil, remove from heat and carefully add the fish. Return to heat and reduce to the barest simmer (just an occasional bubble). Cook for 15-20 minutes depending on the size of your fish.

Carefully lift the fish from the poaching water to your serving platter. Top fish (in this order) with white pepper, soy sauce, ginger, and green onions. Add cilantro, if using. In a small saucepan, heat the vegetable oil just to the smoking point and pour over the fish and toppings. It should sizzle. Serve with mounds of white rice.