- 750g–1kg whole fish
- 2 T Shaoxing rice wine
- 5 t light soy sauce
- 1 T ginger, finely chopped
- 1 t roasted sesame oil
- 2 spring onions, finely shredded
- 3 T ginger, finely shredded
- ¼ t freshly ground black pepper
- 2 T peanut oil
Slash the fish 3 or 4 times on each side. Marinate it in a mixture of the rice wine, soy sauce, chopped ginger and sesame oil.
Cover and refrigerate for 10 minutes.
Place on a heatproof platter with the marinade, on a rack or steamer over simmering water.
Cover tightly and steam over a medium heat for about 10 minutes, until just cooked.
Remove the fish and place it on a platter. Sprinkle with the onion, ginger and pepper.
Heat the peanut oil until it just smokes. Pour it over the fish to crisp the skin and cook the garnish.
Serve immediately with fragrant rice.