Cantonese-Style Steamed Whole Fish (Zheng Yu)

Instructions

1. 1

   Rinse the fish under cold running water. Drain and pat very dry with paper towels. Set aside on a plate.

2. 2

   In a bowl, whisk together the water, rice wine, soy sauce, brown sugar and sesame oil.

3. 3

   Arrange the onions and white parts of the green onions at the centre of a 12-inch (30 cm) round, 2 ½-inch (6 cm) deep Dutch oven or a large, deep non-stick skillet to create a bed to lay the fish over. Arrange the ginger pieces vertically to create supports to hold the fish up. Pour the sauce into the bottom of the pot. Bring to a boil. Place the fish on the ginger supports. Cover and cook over medium-low heat for 10 minutes or until the fish is cooked through. Spoon the sauce over the fish. Garnish with the julienned green onion and cilantro leaves.