清蒸羅非魚

The Fishfresh is non-negotiable

Soy Sauce Dressingpoured around, not over

• Light soy sauce3 tbsp
• Water or steaming liquid2 tbsp
• Sugar1 tsp
• White pepperpinch

Finishingthe sizzle

• Fresh ginger, julienned2-inch piece
• Scallions, julienned3 stalks
• Fresh cilantro sprigssmall handful
• Neutral oil (peanut or vegetable)3 tbsp

1. Prep the fishRinse the tilapia inside and out; pat thoroughly dry. Score the thickest part of each side with 2–3 diagonal slashes down to the bone — this helps it cook evenly.
2. SeasonRub the fish inside and out with salt and Shaoxing wine. Tuck ginger coins and scallion pieces into the cavity and under the belly to lift the fish off the plate.
3. Set up the steamerBring 2 inches of water to a rolling boil in a wok or wide pot fitted with a steaming rack. The water must be aggressively boiling before the fish goes in.
4. SteamPlace the fish on a heatproof plate and set it on the rack. Cover and steam over high heat for 8–10 minutes (a 1.5 lb fish takes ~9 min). The flesh should flake easily at the thickest point.
5. Drain & dressCarefully remove the plate. Discard the aromatics and pour off the cloudy liquid — it's bitter. Scatter the julienned ginger, scallions, and cilantro over the fish.
6. Mix the sauceWarm the soy sauce, water, sugar, and white pepper until the sugar dissolves. Pour around (not over) the fish so the garnish stays crisp.
7. The sizzleHeat the oil in a small pan until it just begins to smoke. Pour it directly over the ginger and scallions on the fish — it should hiss loudly and release a wave of aroma. Serve immediately with steamed rice.