Cantonese Steamed Fish

Method

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1. 1Rinse the fish inside and out with cold water and pat it dry with paper towels. Make 2-3 diagonal cuts down to the bone on each side and season lightly with salt.
2. 2Set up a steamer: put 3-4 cm of water in a large pot or wok and place a rack or two small upturned bowls in the middle. Choose a heatproof plate with a slight rim that fits on top.
3. 3Lay the long spring onion pieces on the plate as a bed, set the fish on top and tuck the ginger slices inside and over the fish. The onions lift the fish so the steam can circulate underneath.
4. 4When the water is at a rolling boil, put in the plate, cover and steam over high heat for 8-10 minutes (for a 600-700 g fish). When you push a knife tip into the thickest part, the flesh should be opaque white and come away from the bone easily.
5. 5Meanwhile, warm the soy sauce, hot water and sugar in a small pan until the sugar dissolves. Carefully lift out the plate and discard the liquid that has collected and the cooked ginger and onion.
6. 6Scatter the julienned ginger, spring onion and coriander over the fish. Heat the oil in a small pan until it just begins to smoke and pour it, sizzling, directly over the herbs.
7. 7Pour the warm soy mixture around the fish from the edge of the plate. Serve immediately with plain steamed rice.