Chinese Steamed Fish with Scallions
2 12–14-oz. whole branzino or black sea bass,
scaled and gutted
1 1" piece ginger, peeled and julienned
3 scallions, white parts discarded,
green parts cut into 1" pieces and
3 tbsp. corn oil or Asian hot sesame oil
4 tbsp. light soy sauce
1. Rinse fish under cold running water and pat dry with a paper towel. Transfer each fish to a 10" plate. Using kitchen shears, trim the tail and fins of each fish. With a knife, score the flesh on both sides of fish with 4 diagonal slices. Place strips of ginger in the cavity of each fish and strew the remaining ginger on top.
2. In a shallow pot large enough to hold an 11"-wide Chinese bamboo steamer, add 1" of water; boil over high heat. Place the first stackable bamboo steamer in the pot. Transfer 1 plate of fish to the steamer; repeat with the second level of the steamer and second plate of fish. Cover and steam over boiling water until fish is cooked through (when a chopstick inserted into the thickest part of the fish enters with ease), about 6 minutes. Using tongs in one hand and a dry kitchen towel in the other, carefully remove hot plates of fish from the steamer; set aside and strew fish with scallions.
3. Meanwhile, heat corn oil or sesame oil in a small saucepan over high heat, about 1 minute. Spoon oil and soy sauce over scallions and fish.