Cantonese Steamed Whole Fish in Superior Soy Sauce

Steps

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1. 1
   On the steaming dish, lay down spring onion white stems to prop up the fish, which helps it cook evenly and removes any fishiness.
   ▶ ≈0:35
2. 2
   Select a fresh whole fish with clear eyes, firm flesh, and dark red gills. Place the butterflied, cleaned fish on the steaming dish, open it up, and make light scoring cuts in the flesh for even cooking.
   ▶ ≈0:50
3. 3
   Place young ginger slices on top of the fish to add freshness and reduce any fishiness.
   ▶ ≈1:44
4. 4
   Boil water in a wok over medium-high to high heat, place a steaming rack inside, and put the prepared fish on the rack. Cover and steam for approximately 6–8 minutes, depending on the size of the fish, until it is cooked through.
   ▶ ≈1:56
5. 5
   While the fish steams, heat a small pot with a little oil over medium heat, add the julienned ginger, and fry until the aroma is fragrant.
   ▶ ≈2:27
6. 6
   Add the water, light soy sauce, chicken stock powder, sugar, and Chinese cooking wine. Stir well and bring to a boil.
   ▶ ≈2:55
7. 7
   Taste the sauce and adjust the seasoning to your preference, adding more sugar if desired. Turn off the heat and set the sauce aside.
   ▶ ≈3:22
8. 8
   When the fish is cooked through (indicated by the eyes popping up), turn off the heat. Carefully pour off the excess water from the steaming dish, being careful not to burn yourself.
   ▶ ≈3:53
9. 9
   Pour the prepared sauce over the steamed fish.
   ▶ ≈4:22
10. 10
    Top the fish with shredded and curled spring onions. Heat the oil until smoking hot and splash it over the spring onions to release their aromatic flavours.
    ▶ ≈4:34