Cantonese-style Whole Steamed Fish

Prepare your steaming set up. Place a shallow trivet or make a collar of foil and set into the wok. Fill with about 2 inches of water, should be right below the trivet or collar. Bring the water to a simmer over medium heat.

Pat the fish dry and stuff the belly with some ginger and green onion, reserving the rest for the topping. Place on a heat proof plate or platter and set within the wok. Reduce the heat to medium-low and cover with a lid, or some kind of alternative to use on top for steaming. Steam the fish until tender, 8 to 10 minutes. Remove the platter, drain off any liquid that collected, and allow the fish to cool for a few minutes. Top with remaining ginger, green onion, and serrano peppers. Heat up the oil in a small saucepan until just before it starts to smoke and then carefully pour the oil over the aromatics.

In a small bowl, mix to combine the ingredients for the sauce and pour some of the sauce over top of the fish. Serve the fish with steamed rice.