Tai Hu San Bai Steamed Three Whites

Clean the Whitefish thoroughly, pat dry, and make a few diagonal scores on both sides. Season the Whitefish inside and out with 2 grams of salt and 1 gram of white pepper.

Place half of the Fresh Ginger, sliced, and half of the Scallion, cut into sections, inside the cavity and on top of the Whitefish.

Arrange the seasoned Whitefish on a heatproof platter suitable for steaming.