Fujian Qing Zheng Shi Ban Yu (福建清蒸石斑鱼)

Steaming whole fish is the purest expression of Fujian's reverence for fresh seafood. A live or same-day-caught grouper is seasoned with almost nothing, allowing the ocean-sweet flesh to speak for itself. The dramatic finish of scalding hot oil poured over fragrant aromatics sizzles at the table and is a technique passed down through generations of coastal Fujianese cooks.

Serves: 4

Ingredients

• 1 whole grouper (shi ban yu), 700–900g (1.5–2 lb), cleaned and scored
• 40g (1.5 oz) fresh ginger, peeled and julienned
• 4 spring onions (scallions), julienned into 8cm (3 in) strips
• 2 tbsp (30ml) light soy sauce (use reduced-sodium if available)
• 1 tbsp (15ml) Shaoxing rice wine
• 1 tsp (5ml) sesame oil
• 3 tbsp (45ml) neutral oil (for the final sizzle)
• 1 red chilli, deseeded and julienned (optional garnish)

Instructions

1. Pat the scored fish dry. Stuff half the ginger slices inside the cavity. Lay the remaining ginger across the top of the fish along the scores.
2. Place the fish on a heatproof plate that fits inside your steamer. Drizzle the Shaoxing wine over the fish.
3. Bring the steamer to a vigorous boil over high heat. Place the fish inside, cover tightly, and steam for 10–12 minutes depending on thickness — the flesh should just pull away from the bone at the thickest point.
4. Carefully remove the plate and drain off the accumulated steam liquid (it can be bitter).
5. Mix the soy sauce and sesame oil and pour over the fish. Pile the spring onion strips and red chilli on top.
6. Heat the neutral oil in a small saucepan until it begins to smoke, about 200°C (390°F). Pour immediately over the spring onion-covered fish — it will sizzle dramatically. Serve at once.

Cook's Notes: Freshness is everything here — if the fish is less than perfectly fresh, the dish will suffer. The low-sodium soy sauce keeps the sodium modest while still delivering the essential umami finish.