I think I first ate Cantonese steamed fish when I was in Hong Kong for depositions almost ten years ago. The fish was tender and so flavorful. But what I remember most was the aromatics: the sizzling mix of fresh ginger, scallions, soy sauce, and rice vinegar came together perfectly. It is simple to make, yet it presents beautifully and tastes heavenly.

• 8-10 ounce filet of fish (The fish I had in Hong Kong was steamed whole, but I find it easier to use filets. Also, although you can use any white fish, I recommend sea bass)
• 3 green scallions (cut lengthwise into 2-3 inch pieces and thinly julienned)
• fresh ginger, roughly 2-3 inches (peeled, thinly sliced, and then julienned)
• 2 tablespoons of soy sauce
• 1 tablespoon of rice vinegar
• 1 teaspoon (or so) of sugar
• 2 tablespoons of a high-smoke point oil (e.g., canola)
• handful of cilantro (optional)

1. Rinse the fish and pat dry.
2. Prepare your steamer, adding 2-3 inches of water and bring it to boil (I have a bamboo steamer, but any steamer will do).
3. Put the fish on a heatproof plate (or shallow bowl) and put it inside the steamer.
4. Cover and steam the fish for 6-8 minutes on medium-high heat. The cooking time will vary depending on the thickness of the fish (I like to use the thinner, tail section of sea bass, so 6 minutes is perfect). Do not let the water completely evaporate!
5. Meanwhile, prepare the aromatics. Cut the scallions lengthwise into 2-3 inch pieces and then thinly julienne. Peel a 2-3 inch piece of ginger and slice thinly, and then julienne. (Optional: roughly chop the cilantro).
6. Next, prepare the sauce. Mix the soy sauce, rice vinegar and sugar in a small bowl.
7. When the fish is done, take it out of the steamer and drain any extra liquid.
8. Put the aromatics (ginger, scallions, cilantro mixture) on top of the fish and pour the sauce over it all.
9. Heat the oil in a saucepan until it starts to smoke. Then pour it over the raw aromatics/sauce on the fish.
10. Serve with steam rice and enjoy! (Many say, and I agree, that the extra sauce with rice may be the best part of the )