Get the freshest fish possible because it determines the final result. Scale the fish, open up the belly, remove the guts, gills, and rinse everything out. You can ask the butcher to do all these steps for you.
Slice a deep cut along the backbone. Make a few cuts on the thick part of the fillet (both sides). The purpose is to make sure the fish cooks evenly.
Use paper towels to absorb the moisture. Use the smashed&roughly diced ginger, garlic slices, scallion stalks, and Chinese cooking wine to rub the fish for 5 minutes. Do not add salt at this point; otherwise, the meat will not turn out as tender.
Let the fish sit at room temperature for 20-30 minutes to warm up a little bit before we steam it.
Fill a steamer pot with at least 2.5 liters of water and bring it to a full boil.
Remove all the aromatics from the fish. Use paper towels to dab it dry thoroughly. Stick some new ginger slices in between the cuts.
Place some ginger strips and scallion stalks on a plate. Lay the fish on the top. The ginger and the scallion at the bottom helps with the air circulation so your fish will be cooked evenly.
Put the fish into the steamer pot and steam on high heat (see the timing scale below).1.2~1.3 lbs - 8 minutes; 1.4~1.5 lbs - 9 minutes; 1.6~1.7 lbs - 10 minutes; 1.8~1.9 lbs - 11 minutes.
When the fish is done steaming, turn off the heat. Don't open the lid immediately. Leave it in the steamer for a couple of minutes.
Take it out. Test it by poking a chopstick at the thickest part, and it should go through easily without resistance.
Transfer the fish gently to a new and clean plate. Put the ginger, scallion, and red pepper shreds on top of the fish.
Heat 3-4 tbsp of vegetable oil until it is smoking. Pour it over the aromatics.
Pour 3-4 tbsp of steamed fish soy sauce all over, this is a special soy sauce that is made for Cantonese steamed seafood. It is sweeter and less salty compared to regular soy sauce. If you don’t have it. You can use Japanese sushi soy sauce instead.