Clean and pat the fish dry with paper towels.

Score 2–3 diagonal cuts on each side of the fish.

Place a few slices of ginger inside the cavity to remove fishiness and add fragrance.

2. Steam the Fish

Place the fish on a heatproof plate that fits inside your steamer.

In a wok or large pot, bring water to a boil and set up your steamer.

Steam the fish for 8–12 minutes, depending on thickness, until the flesh flakes easily with a fork.

3. Make the Soy Ginger Sauce

Mix soy sauce, Shaoxing wine, sugar, and water in a small bowl.

Heat sesame oil in a saucepan and sauté sliced garlic and ginger until fragrant (do not burn).

Pour in the soy mixture and simmer for 1–2 minutes until slightly reduced.

4. Finish the Dish

Remove the steamed fish and discard any liquid from steaming.

Top the fish with julienned ginger and green onions.

Heat 2 tbsp neutral oil until hot and carefully pour over the aromatics to release fragrance (listen for the sizzle!).

Drizzle the soy-ginger sauce evenly over the fish.

Garnish with cilantro and sliced chili.

Serving and Storage Tips