Steamed fish head with ginger and scallion

Thoroughly clean the Carp fish head, removing any scales and gills. Pat dry with paper towels. Make a few shallow diagonal scores on the thickest parts of the fish head to allow for even cooking.

Rub the Carp fish head all over with Salt and White pepper. Drizzle 30g of Shaoxing wine over the fish head, ensuring it is evenly coated. Let it marinate for 15 minutes.

Arrange the 40g of Scallion sections and 30g of sliced Ginger on a heatproof plate. Place the marinated Carp fish head on top of the Scallion and sliced Ginger.