soy ginger scallion whole steamed fish

This dish is probably my favorite of a multi-course Chinese banquet. I never thought I'd be able to do it on my own, but this turned out just like the real thing.

whole steamed fish with soy, ginger and scallion
makes 2 (or 4 side) servings

1 (1 1/2 lb) whole white fish (such as sea bass, branzino or flounder), cleaned with head and tail intact
salt and freshly ground black pepper
2"x 1/2" piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tbsp rice wine
1 scallion, julienned
4 sprigs cilantro
1/2 cup canola oil

Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.

Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.

Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.

While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.

When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.