Ginger-Scallion Steamed Grouper

姜葱清蒸石斑鱼

Ginger-Scallion Steamed Grouper — CantoneseGuangdong home cooking.

Ingredients

• whole grouper, scaled and gutted
• ginger, cut into paper-thin matchsticks
• scallions, cut into fine julienne
• light soy sauce (steaming soy)
• neutral oil

Instructions

1. Score the grouper deeply on both sides. Rub with a splash of Shaoxing wine and stuff the cavity with half the ginger and scallion.
2. Bring steamer water to a full boil. Place fish on a heatproof plate, set in steamer, cover tightly.
3. Steam on high heat for 10 minutes. The fish is done when the eyes bulge slightly and flesh flakes easily at the thickest part. (Fish eyes turn white and bulge; flesh at the bone separates easily)
4. Remove fish, discard old aromatics and any liquid. Pattern new ginger and scallion strips over the top in a decorative fan shape.
5. Heat oil until smoking. Pour over the ginger-scallion arrangement — listen for the loud sizzle. Drizzle soy sauce around the plate edge. Serve immediately. (Oil smokes; scallion strips curl and darken on contact)