This dish might seem very intimidating or complicated, but it really only requires a fresh fish and a steamer. The fish is stuffed with fresh, julienned ginger to give the fish a nice contrast. It is steamed for a short 10 minutes and the result is a moist, flaky fish that is great addition to any meal. I love how the ginger and scallions stay crunchy and are a delicious contrast to the soft, tender fish. The soy sauce mixture brings the whole dish together by adding some saltiness. The best fish for this is a white fish like branzino or sea bass.
Start with a fish that has been gutted, scales cleaned and gills cut. Usually a fishmonger will do this for you if you ask.
Slice a 3” piece of ginger into a thin julienne. Julienne 3 scallions as well. In a small bowl, combine the soy sauce and rice wine.
Stuff the fish with half of the ginger and place the other half of the ginger on top of the fish.
Start a pot of boiling water. The pot should be large enough that a steamer can fit on top without falling it, but big enough that the steamer fits on top with not a lot of overhang. Steam fish for 8-10 minutes or until fish is 155 F and flakes easily with a knife. Top fish with scallions and cilantro.
Heat a small saute pan with canola oil until oil is hot. Pour some of the hot oil on top of the scallions and cilantro that is on the fish to “cook” it. Serve hot!