👨‍🍳 Instructions

1. 1

   Pat the fish fillets dry with paper towels. Season them lightly with salt and black pepper. Place the white parts of the sliced scallions and half of the julienned ginger on a steaming plate. Arrange the fish fillets on top of the scallion and ginger base.

   💡 Tip: Using the white parts of the scallions helps to prop up the fish for even cooking.
2. 2

   Drizzle the Chinese cooking wine over the fish fillets. Prepare your steamer by bringing water to a rolling boil. Place the steaming plate with the fish into the steamer, cover, and steam for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

   💡 Tip: Steaming time will vary depending on the thickness of the fillets.
3. 3

   While the fish is steaming, prepare the sauce. In a small saucepan, combine the light soy sauce, water, and sugar. Heat gently, stirring until the sugar dissolves. Set aside.

   💡 Tip: Ensure the sauce is well-balanced; adjust sugar or soy sauce to your preference.
4. 4

   Once the fish is cooked, carefully remove the steaming plate from the steamer. Discard the cooked ginger and scallions from the plate, and drain off any excess liquid that has pooled around the fish.

   💡 Tip: Discarding the liquid prevents a fishy taste.
5. 5

   Arrange the remaining julienned ginger and the green parts of the sliced scallions over the steamed fish fillets. Pour the prepared soy sauce mixture evenly over the fish and garnishes.

   💡 Tip: Use fresh, vibrant green scallions for garnish.
6. 6

   Heat the peanut oil and sesame oil in a small saucepan over high heat until it just begins to smoke. Carefully and immediately drizzle the hot oil over the scallions and ginger on the fish. Be cautious, as the oil will sizzle and may splatter.

   💡 Tip: The hot oil releases the aromatics of the ginger and scallions, adding a crucial layer of flavor.
7. 7

   Serve the steamed fish immediately with steamed rice.

   💡 Tip: Garnish with fresh cilantro sprigs if desired.