The Perfect Cantonese Steamed Fish

Steps

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1. 1
   Prepare the fresh fish. If needed, use kitchen scissors to remove the sharp fins along the back and belly. Open the gill covers and cut the connections. Working in a sink of water, use the back of a knife at a 45-degree angle, scraping from tail toward head to remove the scales. Cut open the belly and remove the innards, keeping the roe if desired. Slice open the blood vein along the backbone. Rinse thoroughly and make several slits on the back and belly for even cooking.
   ▶ ≈2:20
2. 2
   Roughly chop 4-5 cloves of garlic, 2 inches of ginger, and 3 scallions. Add all aromatics and Chinese cooking wine to the fish and rub gently to coat. Let sit at room temperature.
   ▶ ≈4:25
3. 3
   Cut dried shiitake mushroom into pieces using scissors. Soak in 3-4 tablespoons of hot water for at least 15 minutes.
   ▶ ≈6:28
4. 4
   Add 2 teaspoons of oil and 1 teaspoon of Sichuan peppercorns to a small saucepan. Stir over low heat for about 1 minute to infuse the peppercorns' citrus flavor into the oil. Add 1 teaspoon diced ginger, 1 teaspoon diced garlic, and 2 teaspoons diced scallion, stirring over medium-low heat for 3 minutes. Pour in 3 tablespoons soy sauce, ½ tablespoon fish sauce, ½ tablespoon oyster sauce, the soaked mushroom with its soaking liquid, and a pinch of sugar. Cover and simmer on the lowest heat for 3 minutes to blend all flavors together. Optionally strain before serving.
   ▶ ≈6:58
5. 5
   Cut 3 inches of ginger into thick strips. Cut 4 scallions into 3-inch-long pieces, separating the green and white parts. Lay the ginger strips and white parts of scallion on a plate. Open the red chili pepper and stack together with green scallion pieces and ginger slices, then julienne very thinly. Soak the julienned aromatics in clean water for at least 10 minutes to curl naturally, then pat dry with paper towels.
   ▶ ≈8:03
6. 6
   Fill the steamer with plenty of water and bring to a full boil over the highest heat.
   ▶ ≈8:56
7. 7
   Pat the fish dry with paper towels and remove the marinating aromatics. Place the fish on a plate lined with ginger strips and white scallion pieces, which will elevate the fish for better heat circulation and even cooking.
   ▶ ≈9:23
8. 8
   Place the fish in the boiling steamer and maintain the highest heat. Cooking time depends on fish size: 1.2 pounds takes 6-8 minutes, 1.4 pounds takes 7-9 minutes, 1.6 pounds takes 8-10 minutes, and 1.8 pounds takes 10-12 minutes. After turning off the heat, do not open the lid immediately. Leave the fish in the steam for 3-5 minutes to allow residual heat to finish cooking through. Check doneness by piercing the thickest part with a chopstick—it should pass through easily.
   ▶ ≈10:04
9. 9
   Carefully transfer the fish to a clean new plate. Top with diced garlic, julienned scallion, ginger, and red chili pepper.
   ▶ ≈11:45
10. 10
    Heat 3-4 tablespoons of vegetable oil until it just begins to smoke, then pour it over the aromatics. Finally, drizzle the prepared soy sauce over the entire fish.
    ▶ ≈11:59