Recipe courtesy of The Woks of Life: Recipes to Know and Love from a Chinese American Family (Clarkson Potter, 2022; not available at Costco)

Cantonese Steamed Whole Fish

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• 1 (454- to 681-g/1- to 1½-lb) whole seabass or other delicate white fish, scaled and cleaned
• 75 mL (5 Tbsp) neutral oil, divided
• 45 mL (3 Tbsp) fresh ginger, finely julienned, divided
• 4 scallions, white and green parts separated and finely julienned
• 60 mL (¼ cup) soy sauce
• 60 mL (¼ cup) water
• 3 mL (¾ tsp) sugar
• 1 mL (¼ tsp) fine sea salt
• Pinch of ground white pepper powder
• 8 fresh cilantro sprigs, torn into smaller pieces

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Place the fish on an oval heatproof plate; do not season it. Place a 5-cm (2-inch) tall metal steaming rack in a wok (or any pot with a lid that will accommodate the fish) and fill the wok with enough water to come up to about 2.5 cm (1 inch) below the rack. Turn the heat to high; bring the water to a simmer. Place the plate of fish on the rack, cover the wok and steam for 9 minutes, then test the fish for doneness using a butter knife. If the knife slides into the centre of the fish without resistance and the flesh is opaque throughout, it’s done. (The fish will continue to cook.) Carefully pour off any liquid that has accumulated on the plate during steaming and discard. (Don’t skip this step. The steaming liquid has a strong fishy taste.) Cover and keep warm.

In a small saucepan, heat 30 mL (2 Tbsp) oil and 22 mL (1½ Tbsp) ginger over medium heat, until the ginger begins to sizzle. Add the white parts of the scallions, soy sauce, water, sugar, salt and white pepper. Bring the mixture to a simmer and spoon the mixture evenly over the fish. Spread the green portions of the scallions, the remaining ginger and all of the cilantro on top of the fish.

Heat the remaining 45 mL (3 Tbsp) oil in the saucepan until shimmering. Carefully pour the hot oil over the ginger and herbs—they will sizzle on contact. Serve immediately. Makes 2 to 4 servings.