Recipe Category: Seafood

Step 1 (Prepare Fish: Rinse fish under cold water and pat completely dry with paper towels (critical for even steaming). Make 3-4 diagonal slashes about 1/2-inch deep on each side (helps even cooking). Rub inside and out with 1/2 tsp salt and 1/4 tsp white pepper.

Step 2 (Set Up Steamer: Fill wok or steamer with water and bring to rolling boil. Place fish on a heatproof plate that fits inside steamer. Under fish, place 2-3 slices of ginger and 2-inch green onion pieces to elevate (allows steam to circulate underneath). On top of fish, scatter half of julienned ginger.

Step 3 (Steam: Once water is boiling vigorously, place plate in steamer. Cover tightly. Steam over high heat for exactly 8-10 minutes (for 500g fish; add 2 minutes per 100g extra). DO NOT PEEK during first 5 minutes. Fish is done when flesh at thickest part flakes easily and internal temperature reaches 63°C (145°F).

Step 4 (Drain & Garnish: Carefully remove plate from steamer. Pour off all accumulated liquid (this liquid can be fishy). Discard ginger and green onions from top. Scatter fresh julienned ginger and green onions over fish.

Step 5 (Heat Oil & Sauce: In small saucepan, heat 2 tbsp oil over high until shimmering (about 180°C/350°F). Simultaneously, heat 3 tbsp soy sauce and 1 tbsp Shaoxing wine in another small pot until just warm (do not boil).

Step 6 (Finish: Pour warm soy mixture around fish (not directly over top to preserve garnishes). Immediately pour the hot oil over the julienned ginger and green onions on top of fish – it should sizzle dramatically (this step unlocks aromas and slightly cooks garnishes).

Step 7 (Serve & Store: Serve immediately with steamed rice. Consume same day for best quality. Leftovers can be refrigerated for 1 day; reheat by steaming for 3-4 minutes until warmed through. Do not microwave as it will toughen the fish.

Step 1 (Prepare Shrimp: Butterfly shrimp by making deep incision along back (do not cut through). Remove vein. Pat completely dry with paper towels (critical for steam penetration). Arrange in single layer on heatproof plate.

Step 2 (Soak Noodles: Soak 50g glass noodles in warm water for 15 minutes until pliable. Drain and arrange on plate as bed for shrimp, creating a nest-like shape that elevates shrimp slightly.

Step 3 (Make Garlic Sauce: Mince 10 cloves garlic finely (do not use press for better texture). In small saucepan, heat 3 tbsp oil over low heat. Add minced garlic, cook gently for 3-4 minutes until fragrant but not browned (65°C/150°F). Remove from heat. Stir in 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1/4 tsp white pepper. Cool slightly.

Step 4 (Assemble: Spoon garlic sauce evenly over each shrimp, getting into butterflied crevices. Pour any remaining sauce over noodles.

Step 5 (Steam: Bring water in steamer to rolling boil. Place plate in steamer. Cover tightly. Steam over high heat for exactly 6-8 minutes (depending on shrimp size) until shrimp turn pink and opaque (internal temperature 63°C/145°F). Do not overcook.

Step 6 (Finish: Carefully remove plate. Sprinkle with chopped green onions. Heat 1 tbsp oil in small pan until smoking (200°C/400°F). Pour hot oil over green onions to sizzle.

Step 7 (Serve & Store: Garnish with cilantro. Serve immediately with rice. Consume same day. Leftovers can be refrigerated for 1 day; reheat by steaming for 3 minutes. Shrimp will become rubbery if microwaved.