Steam Whole Fish with Soy Sauce Ginger
- 1 whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
- Kosher salt and freshly ground black pepper
- 3 tbsp minced ginger
- 1/4 cup light soy sauce
- 2 minced scallions
- 2 tbsp sesame oil
Rinse the fish in cold water and pat dry. Salt and pepper the fish and place it on a heatproof plate and on a steaming rack. Season the fish ginger, sesame oil, and scallions all around the fish and inside the cavity of the fish. Then fill the wok or stock pot with water. It should be 2/3 filled from the steaming rack.
Bring the water to boil. Cover the pot for about 8 minutes or when the fish starts to flake with a fork.
When the fish is ready, pour the soy sauce over it. Serve over rice.