Step-by-Step Instructions

1. 1.Prepare the Fish

   If using a live fish, place it in the freezer for about 40 minutes to calm it down. Remove the sharp fins along the back and belly using kitchen shears. Remove the gills by opening the gill covers and cutting the connections. Descale the fish in a sink full of water using the back of a knife, scraping from tail to head. Cut open the belly, discard all innards (keep fish roe if present). Scrape out the blood vein along the backbone. Rinse the fish thoroughly with cold water. Make two deep slices along the backbone on each side of the fish to ensure even cooking. Optionally, slice the fillet a couple of times on each side.

2. 2.Marinate the Fish

   Crush 4-5 cloves of garlic, 2 inches of ginger, and roughly dice 3 scallions. Add these aromatics to the fish along with 2 tablespoons of Chinese cooking wine. Rub the aromatics and wine all over the fish, including inside the belly and the cuts. Let the fish sit at room temperature while preparing other ingredients.

3. 3.Prepare Homemade Seasoned Soy Sauce

   Cut about half a dried shiitake mushroom into small pieces and soak them in 3 tablespoons of hot water for 15 minutes. Heat 2 teaspoons of vegetable oil in a wok over low heat. Add 1 teaspoon of whole Sichuan peppercorns and stir-fry for 1 minute until fragrant. Add 1 teaspoon of diced ginger, 1 teaspoon of diced garlic, and 2 teaspoons of diced scallion. Stir-fry over medium-low heat for 3 minutes. Add 3.5 tablespoons of soy sauce, 0.5 tablespoon of fish sauce, 0.5 tablespoon of oyster sauce, the soaked mushroom with its soaking water, and 1.5 teaspoons of sugar. Put on the lid and simmer over the lowest heat for 3 minutes to mingle all the flavors. Optionally, strain the sauce to remove solids for a smoother presentation.

4. 4.Prepare Steaming Bed and Garnish

   Cut 3 inches of ginger into thick strips. Cut 4 scallions into 3-inch long stalks, separating the green and white parts. Arrange the ginger strips and white parts of the scallion stalks on a plate to create a bed for the fish. Julienne 1 red chili pepper, 3 ginger slices, and the green part of the scallions. Soak these julienned aromatics in clean water for at least 10 minutes to make them curl naturally and enhance presentation. Remove them from the water and pat dry with paper towels to absorb excess moisture.

5. 5.Steam the Fish

   Fill a steamer with plenty of water and bring it to a full boil over the highest heat. While the water is boiling, remove the marinating aromatics from the fish and pat it dry with paper towels. Place the fish on the prepared steaming bed. Once the water is boiling, carefully place the plate with the fish into the steamer. Cover the steamer and steam on the highest heat. For a 1.2-pound fish, steam for 6-8 minutes; for 1.4 pounds, steam for 7-9 minutes; for 1.6 pounds, steam for 8-10 minutes; and for 1.8 pounds, steam for 10-12 minutes. Once the steaming time is complete, turn off the heat but do not open the lid immediately. Let the fish rest in the steamer for an additional 3-5 minutes, depending on its size, to allow residual heat to cook it through. To check for doneness, poke the thickest part of the fish with a chopstick; it should go through easily without resistance.

6. 6.Garnish and Serve

   Carefully transfer the steamed fish to a new, clean serving plate. Top the fish with 2.5 tablespoons of finely minced garlic, the julienned scallion, ginger, and chili pepper. Heat 3-4 tablespoons of vegetable oil until smoking hot, then pour it evenly over the aromatics on the fish. Finally, pour the prepared seasoned soy sauce all over the fish. Serve immediately with white rice.