Traditional Recipe For Chinese Steamed Fish

Preheat oven to 400ºF.

Rinse the fish with water, and pat dry with a paper towel.

Rub both sides of the fish with salt and oil.

Place half of the ginger root and sliced scallions in an oven-safe platter or glass baking dish. Lay the fish on top and cover with the remaining ginger and scallions. Pour the rice wine over the fish, scallions, and ginger. Score the fish with a sharp knife by creating two incisions in the fish's flesh deep enough to reach the bone.

Wrap the entire fish (platter and all) in parchment paper, being sure to twist the parchment paper up tightly to prevent the fish from drying out. Bake at 400ºF for about 25 to 30 minutes (depending on the size of the fish), or until a chopstick inserted into the thickest part of the fish comes out easily.

Meanwhile, in a bowl, combine soy sauce, remaining rice wine, and sugar. Set aside.

When the fish is cooked through, open the parchment paper, and pour away whatever juice comes out; it will be fishy. Remove and discard the scallions and ginger root that are on top of the fish. Tilt the fish up with a spatula and remove and discard the bed of scallion and ginger root. Set the fish back down and cover with the fresh, julienned ginger root, scallions, jalapeño, and cilantro. It should be in layers on top of the fish. Pour the soy sauce over the aromatics.

Heat the 3 tablespoons oil on the stove in a small saucepan over medium heat until aromatic. It's heated through when a damp (but not wet) chopstick sizzles when it touches the oil. Once it's hot, pour the oil over the fish; you should hear a sizzling sound. Serve immediately.