Steamed fish with spicy soy sauce and green onions

Ingredients:

Spicy soy sauce

• 2 tbsp. l. shaoxing wine
• 1 cup chicken broth
• 7 tablespoons light soy sauce
• 2 tablespoons of sugar
• 1 small piece of peeled ginger
• 1 small piece of dried tangerine peel

Steamed fish

• 1 whole fish weighing 1.3 kg, such as sea bass or snapper, washed
• 2 slices peeled ginger, 5 x 2.5 cm, cut into strips
• 5 green onions, cut into strips
• 1/3 cup rapeseed oil (canola)
• 5 fresh sprigs of cilantro, for serving

Preparation:

1. Sauce:
   
   Pour the Shaoxing wine into a small saucepan and bring to a boil over high heat. Add the chicken broth, soy sauce, sugar, ginger, and dried tangerine zest. Bring to a boil and stir until the sugar dissolves. Remove from heat and let the sauce steep for 1 hour. Remove the ginger and zest. Set the sauce aside until ready to serve.
2. Steamed fish:
   
   Pat the fish dry and place on a heat-resistant plate. Sprinkle the fish with ginger.
3. Place a steamer rack in a pot wide enough to accommodate the fish. Add enough water to almost reach the rack, turn the heat to high, and bring to a full boil. Place the fish on the rack, cover the pot with a lid, reduce the heat slightly, and steam until the flesh is falling away from the bones, 18-20 minutes. Drain any excess liquid that has accumulated on the rack. Sprinkle the fish with green onions.
4. Heat canola oil in a small saucepan until it begins to smoke. Slowly and carefully pour the hot oil over the green onions on the fish; the hot oil will release the aromas and flavors from the green onions. The onion should be fragrant.
5. Bring the sauce to a boil. Pour enough sauce around the fish to cover the bottom of the plate by 0.5 cm. Garnish the fish with cilantro sprigs. Serve immediately.