Steamed Whole Fish

with fermented black bean sauce

Shaoxing is a Chinese rice cooking wine. If you're having trouble finding it, use dry sherry instead.

Makes 4 servings

Total time: about 30 minutes

Soak julienned ginger, scallions, and cilantro in a bowl of cold water; drain right before using.

Place scallion greens and half the ginger slices on a plate; set fish on top. Score slits, crosswise, into fish 3–4 times down to the bone; tuck remaining ginger slices into slits.

Set a metal ring or steamer rack in the bottom of a wok, fill with a few inches of water, then bring to a boil over high heat.

Set plate on top of ring in wok, cover, and steam fish until flesh is opaque, 8–10 minutes. Drain any liquid from the plate and discard ginger slices from slits.

Simmer wine, soy sauce, sugar, garlic, fermented beans, and pepper flakes in a saucepan over medium heat until reduced by half, 4–5 minutes; pour over fish.

Top fish with julienned ginger, scallions, and cilantro.