Guangdong Steamed Turbot

Instructions:

1. Preparation:
   • Rinse the turbot under cold water and pat dry with paper towels. Make three diagonal slashes on each side of the fish, which will help it cook evenly and allow the flavors to penetrate.
2. Marinate:
   • Rub the fish lightly with salt and white pepper, both inside and out. Place two slices of ginger inside the cavity of the fish, and the remaining ginger slices on top.
3. Steaming Setup:
   • Prepare your steamer by filling it with water and bringing it to a boil. Place the fish on a heatproof plate that fits inside the steamer. Scatter half of the spring onions over the fish.
4. Steam the Fish:
   • Carefully place the plate with the fish into the steamer. Cover and steam for 10-12 minutes, depending on the thickness of the fish, until the fish is just cooked through and flakes easily with a fork.
5. Prepare the Sauce:
   • While the fish is steaming, mix the soy sauce, Shaoxing wine, sugar, and sesame oil in a small bowl. Stir until the sugar dissolves.
6. Finish the Dish:
   • Once the fish is done, carefully remove the plate from the steamer. Pour the prepared sauce evenly over the fish. Scatter the remaining spring onions, garlic slices, bean sprouts, and julienned chili (if using) over the fish.
7. Garnish and Serve:
   • Heat a small amount of oil in a pan until smoking hot, then pour it over the fish to lightly cook the garlic, spring onions, and bean sprouts, releasing their aroma. Garnish with fresh coriander leaves.
8. Serve:
   • Serve the steamed turbot immediately with steamed rice and other Chinese-style side dishes.