Comforting Chinese Steamed Fish

Instructions:

1. Ensure the fish is cleaned, gutted and scaled. Rinse it under cold water and pat dry with paper towels.
2. Cut ginger and scallion into thin strips. Set aside half for garnishing.
3. Place the fish on a heatproof plate that is both large enough to accommodate it and will also fit inside your steamer (a glass pie plate works great here).
4. Spread half of the ginger and scallion evenly on top and inside the cavity of the fish.
5. Steam fish for 10 to 15 minutes (depending on size). The fish is done once it flakes easily with a fork.
6. As the fish finishes steaming, heat vegetable oil in a small saucepan over medium heat.
7. While the oil is heating, stir together the soy sauce, rice wine, and sugar until sugar is dissolved.
8. Once the oil is hot, add the other half of the ginger and cook until crispy and slightly golden, stirring frequently.
9. Add soy sauce mixture to the saucepan and simmer until just heated through.
10. When the fish is finished steaming, carefully discard any accumulated liquid from the bottom of the plate.
11. Pour the heated soy sauce mixture over the warm steamed fish. Garnish with fresh cilantro leaves and the crispy ginger. Serve warm with steamed rice if desired.