Chinese Steamed Fish Qingzheng Yu with Ginger and Scallions

Cut the ginger into fine matchsticks, mince the garlic, and slice the scallions into long strips. Pat the fish dry with paper towels and lightly rub with white pepper.

Place a portion of the ginger and scallions at the bottom of a heatproof plate, lay the fish on top, and distribute the remaining ginger and garlic over it.

Steam the fish for 12–15 minutes (depending on the thickness of the fillet) until it is tender and flakes easily with a fork.

Combine the soy sauce, rice vinegar, and sesame oil. Drizzle this mixture over the cooked fish and top with fresh scallions.