Chunyi Zhou, a cooking-school instructor in Beijing (see Cultural Evolution) shared this recipe with SAVEUR editor Georgia Freedman during her recent trip to China. While we love the simple sweetness of black sea bass, any whole firm-fleshed white fish that fits in a stackable Chinese bamboo steamer will work just as well. A word of caution, though: make sure your steamer is approximately half an inch wider in diameter than the plate of fish; this helps the fish cook properly and ensures safe removal of the plate when the process is finished.
- 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 thinly julienned
- 3 tbsp. corn oil or Asian hot sesame oil
- 4 tbsp. light soy sauce