Qīng Zhēng Yú — Purity on a Plate
"The ultimate test of fish freshness. Nothing to hide behind — just pure, sweet ocean flavor."
Score fish diagonally on both sides (3 cuts per side). Rub with Shaoxing wine. Place ginger slices and scallion halves in cavity and on plate.
Set up steamer with water at rolling boil. Place fish on a plate that fits in steamer.
Steam for 8-10 minutes (8 for smaller fish, 10 for larger). Fish is done when flesh flakes easily and is opaque throughout.
Oversteamed fish = rubbery texture. Better to check at 8 minutes and add time if needed.
Carefully remove plate. Discard steaming ginger and scallions. Pour off excess liquid.
Top fish with julienned ginger and scallions.
Heat oil until smoking. Pour SIZZLING oil over the ginger and scallions (it should crackle). This blooms the aromatics.
Mix soy sauce and sugar. Drizzle around and over the fish. Serve immediately.
No whole fish? Use thick fillets. Reduce steaming time to 6-7 minutes.
Add 1 tablespoon fermented black beans (chopped) to the ginger/scallion topping.
Add sliced fresh chilies and drizzle with chili oil instead of plain oil.