This recipe is part 6 of a Chinese takeout series, featuring a classic Cantonese Steamed Fish with Chilean sea bass, aromatic ginger and scallions, and a savory soy sauce dressing.
1. Cut the scallions into 2-inch lengths, then slice the pieces in half lengthwise. Julienne them thinly. Repeat with ginger and rough chop some cilantro. Separate 1/3 of your fresh ingredients for garnish later.
2. Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved.
3. Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
4. Rinse and pat dry your fish fillet, and carefully lay it on top of additional scallion and ginger which is on a heat proof plate in your wok.
5. Cover and gently steam for 5-10 minutes depending upon the size and thickness of your fish fillet.
6. Turn off the heat, and carefully drain any liquid on the plate.
7. For sauce, heat oil on medium high and fry your ginger until aromatic, then add scallion whites for additional 30 secs. Add rest of scallion and cilantro and bring it up to a sizzle.
8. Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
9. Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately with rice!
