Steamed fish with ginger and scallion

Prepare the fish: Scale, gut, and clean the whole fish thoroughly. Pat the whole fish dry with paper towels. Make a few diagonal slits on both sides of the whole fish.

Season the fish: Rub the whole fish inside and out with white pepper and 15g of Shaoxing wine. Place half of the sliced ginger and half of the scallion sections into the cavity of the whole fish and on top.

Steam the fish: Place the whole fish on a heatproof plate suitable for steaming. Bring water to a rolling boil in a wok or steamer. Carefully place the plate with the whole fish into the steamer. Cover and steam for 8-12 minutes, depending on the thickness of the whole fish, until cooked through.