Qing Zheng Yu | Chinese-Style Whole Steamed Fish

Scrape the dark membrane from the fish’s belly cavity with a spoon; it causes a bitter, fishy taste. Rinse the inside and outside with cold water and pat dry thoroughly. Make three deep scores per side, down to the bone; the cuts help steam reach the flesh and cook the fish evenly.

Rub the fish inside and out with salt and white pepper. Thinly slice half the ginger and arrange it lengthwise on a serving plate with the white parts of the green onions. Set the fish on top so it does not stick and steam can circulate underneath. Place the remaining ginger slices in the scores and belly cavity.

Bring about two finger-widths of water to a vigorous boil in a wide pot. Set the plate in a steamer basket and cover. An 800 g fish takes about 12 minutes; it is done when a chopstick inserted into the thickest part of the back shows the flesh flaking from the bone. Do not open the lid for the first 8 minutes.

Remove the fish and carefully pour off the cloudy liquid on the plate. Discard the cooked ginger and green onion; they have done their job, and their strong flavor would affect the sauce. Cut the remaining green onion and ginger into matchstick-thin strips and pile them on the fish.

Heat the oil in a small pan until it just begins to smoke, then pour directly over the ginger and green onion. It should sizzle loudly and release its aroma; if it does not sizzle, the oil is not hot enough. Pour the warm soy sauce around the edge of the plate, not over the fish, to avoid discoloring its surface. Garnish with cilantro and serve immediately.