Chinese Scallion and Ginger Steamed Fish with Soy Sauce

Pat the fish dry with paper towels. Make a few diagonal slits on both sides of the whole fish (if using) to help it cook evenly. Season lightly with white pepper.

Place half of the ginger matchsticks and scallion strips on a heatproof plate. Lay the fish on top, then scatter the remaining ginger and scallions over the fish.

Prepare a steamer: bring water to a rolling boil in a wok or large pot. Carefully place the plate with the fish into the steamer basket.

Steam the fish over high heat for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary based on fish thickness.

While the fish is steaming, combine the light soy sauce and sesame oil in a small bowl.

Once cooked, carefully remove the plate from the steamer. Discard any accumulated liquid from the plate.

Pour the soy sauce mixture over the hot fish. Heat the vegetable oil in a small saucepan over high heat until it just begins to smoke. Carefully pour the hot oil over the scallions and ginger on the fish; this will sizzle and release their aroma.

Serve immediately with steamed rice.