Ginger-Scallion Steamed Sea Bass with Sizzling Oil

Ingredients

• 4 skin-on sea bass fillets (about 6 oz each), or snapper or cod
• 1/2 tsp kosher salt
• 1 (3-inch) piece fresh ginger, half finely julienned and half smashed
• 6 scallions, whites smashed and greens cut into 2-inch matchsticks
• 3 tbsp low-sodium soy sauce
• 1 tbsp water
• 1 tsp sugar
• 1/4 cup neutral oil, such as grapeseed or canola
• 1 fresno or red jalapeno chili, thinly sliced, optional
• 1/4 cup cilantro leaves, for serving
• Steamed white rice, for serving

Steps

1. 1

   Pat the fillets very dry and season both sides with the salt. Let them sit while you prep everything else. Dry fish steams cleaner and the skin stays intact.

2. 2

   Set up your steamer with a wide pot or deep skillet with a lid, a heatproof plate, and something to lift the plate above 1 inch of simmering water. A small upturned bowl or a ring of foil both work. Scatter the smashed ginger and smashed scallion whites over the plate. This is the aromatic raft the fish rides on.

3. 3

   Bring the water to a hard boil. Lay the fillets skin-side up on the aromatics, cover, and steam over high heat for 8 to 10 minutes. The fish is done when it flakes at the thickest point, turns opaque, and reaches 145°F on an instant-read thermometer. Resist the urge to peek more than once; every lid-lift costs you steam.

4. 4

   While the fish steams, stir the soy sauce, the 1 tablespoon water, and the sugar together in a small bowl until the sugar dissolves. This is the pour-over, and it should taste savory-sweet, not salt-bomb.

5. 5

   Carefully lift the plate out and tip off any watery liquid that pooled. It is bland and it dilutes the sauce. Discard the smashed aromatics. Pile the julienned ginger, the scallion greens, and the chili in a neat mound on top of the fish.

6. 6

   Heat the neutral oil in a small pan until it shimmers and a scallion scrap dropped in sizzles on contact, about 1 to 2 minutes over medium-high. Stand back and pour the hot oil directly over the ginger and scallion mound. It will crackle and bloom. That loud sizzle is the whole dish in one second.

7. 7

   Spoon the soy mixture around the fish, not over the crispy aromatics. Shower with cilantro and serve immediately with rice. The sauce is built to be eaten with it.