Cantonese Steamed Fish

Peel and thinly slice about 3 inches of ginger. Finely mince about 5 cloves of garlic. Trim and thinly slice about 4 scallions, separating the white and green parts. Cut 1 red chili pepper into thin strips, removing seeds if desired. Set aside the white parts of the scallions and the ginger slices separately.

Rinse the fish and pat it dry with paper towels. Use kitchen shears to trim the fins along the back, belly, and tail. Cut slits along the back of the fish on both sides. Cut open the belly and remove the innards, keeping the fish roe if present. Rinse the fish again under cold water and pat dry. Slice the flesh along the backbone on each side to help it cook evenly.

Heat 2 tsp of vegetable oil in a wok or large pan over medium-low heat. Add 1 tsp of whole Sichuan peppercorns and stir-fry for 1 minute until fragrant. This infuses the oil with a citrusy, numbing flavor.

Add the white parts of the scallions, minced ginger, minced garlic, and red chili strips to the wok. Stir-fry over medium-low heat for 3 minutes until fragrant.

Pour in 3.5 tbsp of soy sauce, 0.5 tbsp of fish sauce, and 0.5 tbsp of oyster sauce. Add the soaked shiitake mushroom (if using) and its soaking water. Stir well. Add 1.5 tsp of sugar and stir until dissolved. Cover and simmer over low heat for 3 minutes to allow flavors to meld.

Fill a steamer pot with enough water to create steam and bring it to a rolling boil over high heat. Place the ginger slices, green scallion parts, and fish roe (if using) on a heatproof plate. Place the prepared fish on top of the aromatics on the plate, ensuring it is elevated for better steam circulation.

Carefully place the plate with the fish into the steamer. Cover tightly and steam over high heat for 6-10 minutes, depending on the size of the fish. A 1.2-1.8 lb fish typically takes 8-10 minutes. Check for doneness by inserting a chopstick into the thickest part of the fish; it should go through easily.

Once the fish is cooked, carefully remove the plate from the steamer. Discard the ginger and scallion whites from under the fish. Top the fish generously with the finely minced garlic, julienned scallion greens, ginger slivers, and red chili strips. Heat 2 tsp of vegetable oil until smoking hot and carefully pour it over the aromatics. This step sizzles the aromatics, releasing their fragrance.

Pour the prepared sauce from the wok over the fish and the aromatics. Serve immediately with steamed white rice.