Going for authentic Chinese food today.
Cantonese Steamed Whole Fish
Take whole fish. Remove scales, innards, gills. Rinse very very well and pat dry inside and out. Make sure no traces of blood. Stuff cavity with rough cut scallion and ginger.
I also place slices of ginger underneath to prevent fish skin from sticking to plate.
Julienne scallions and cut ginger match sticks. Mix sauce of 2 tablespoon light soy, 1/2 teaspoon mirin, few drops of sake, tiny pinch of sugar.
I cook this .9 pound fish starting in a cold steamer for 10 minutes. I dont like to go over 1.5 pounds. The skin pulled back some. Rubbing the skin with some sake helps it not do that, I forgot. Notice the clear fish broth pooled at the bottom, that is liquid gold and is the reason why the fish must be absolutely pristine of any blood and organs prior to steaming.
I mix the broth with the soy mixture and spoon sauce back over fish. Top fish with ginger and scallions. In a separate pan, heat 1 tblspoon neutral oil and 1 teaspoon sesame oil until very hot (almost smoking). Place fish in front of guests. Pour hot oil in thin stream over on scallion and ginger and fish tableside so guests can hear sizzle. Do a quick mix of oil and sauce so you have small oil beads on sauce.
Save the cheekmeat for yourself.