Harnessing the gentle dance of steam to preserve its purity, this dish embodies simplicity and reverence for natural flavors. Each filament of fish, infused with the warmth of ginger and scallions, endows a delicate aroma to this act of alchemical balance.
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Prepare the fish by making three diagonal cuts on each side.
Insert ginger slices into the slits.
Place fish on a heatproof dish and drizzle with soy sauce.
fish over water for 15-20 minutes until cooked.
Heat vegetable oil until hot and pour over cooked fish.
Garnish with scallion strips before serving.
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