Steamed fish with ginger and spring onion

Name: Steamed fish with ginger and spring onion
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 fresh fish (such as snapper), gutted, scaled, and approximately 30cm/600g (21 inches/1.3 lbs); thumb-sized piece of ginger, julienned; greens from 2 spring onions, julienned; 3 tbsp water; 2 tbsp light soy sauce; 2 tbsp Shaoxing wine; 1 tsp brown sugar; 3.5 tbsp oil; small bunch of coriander (cilantro)

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Steamed fish with ginger and spring onion

Ingredients

1 fresh fish (such as snapper), gutted, scaled, and approximately 30cm/600g (21 inches/1.3 lbs)
thumb-sized piece of ginger, julienned
greens from 2 spring onions, julienned
3 tbsp water
2 tbsp light soy sauce
2 tbsp Shaoxing wine
1 tsp brown sugar
3.5 tbsp oil
small bunch of coriander (cilantro)

Directions

Begin by removing all the fins from the fish and scoring the flesh 5 times on each side.
Place the fish on a plate and top it with the julienned ginger.
Steam the fish over a large amount of water for 10 minutes. While that's cooking, prepare the sauce by combining the water, soy sauce, Shaoxing wine, sugar, and 0.5 tbsp of oil in a saucepan over medium heat.
Once the fish is cooked, discard any ginger that has come off during the cooking process, and then pour the hot sauce over the fish on the plate.
Heat the remaining 3 tablespoons of oil in the pan until super hot, then place the julienned spring onions on top of the fish and pour the hot oil over them.
Garnish with the coriander and serve immediately.