Cantonese Steamed Fish

Method

1. Score the sea bass fillet with three diagonal cuts on each side to allow the marinade to penetrate, then place the fish on a heatproof plate that fits inside your steamer.
2. Rub the ginger evenly over the surface of the sea bass and into the scored cuts, then let the fish rest for 10 minutes to absorb the aromatics.
3. Pour water into the base of a steamer and bring it to a full rolling boil over high heat, then set the plate with the sea bass into the steamer basket.
4. Steam the sea bass over high heat for 8 to 10 minutes, or until the flesh turns opaque and flakes easily when tested with a chopstick.
5. While the fish steams, thinly slice the scallions lengthwise into fine strips and set them aside for garnishing.
6. Remove the plate from the steamer, drizzle the soy sauce evenly over the cooked sea bass, then top with the sliced scallions.
7. Heat the sesame oil in a small pan over high heat until it just begins to smoke, then pour it directly over the scallions and fish to release a fragrant sizzle.