If fish is refrigerated, take out of fridge for at least 45 minutes to ensure even cooking during steaming process. Place your fish on the plate you plan to steam.
Slice Ginger into 1/4 inch slices to tuck inside and on top of fish to remove fishy smell during steaming process.
Julienne Ginger and Green Onions, then set aside for garnish after fish is steamed.
Combine ingredients in mixing bowl: Light Soy Sauce, Dark Soy Sauce, ShaoXing Cooking Wine, White Pepper and Sugar. Mix to Combine.
Add mixed ingredients to Fry Pan and turn on heat to Medium-Low. Once sauce begins to simmer, allow simmer for 1 minute, then immediately remove from heat and set aside for later.
Time to steam the fishes! If you don't have a steamer, take a Wok, fill with 4 cups of water, place Steamer Rack at bottom of Wok, then bring water to a boil. Once boiled, carefully place fish plate on top of Steamer Rack, then cover to steam for 16 minutes.
While Fish is steaming, take your fry pan from earlier and bring 4 Tbsp of Oil to a boil. Immediately remove from heat once boiled.
After 16 minutes, check if fish is thoroughly cooked by taking a fork checking if the fish meat is flaky. If not, cover and steam for another 5 minutes.
Carefully take fish out of Wok and pour out the liquids that formulated at the bottom of the plate until there is about 2 Tbps at the bottom.
Time to plate the Fish! Place julienned Ginger and Green Onions on top, pour boiled Oil across both fish, pour sauce mixture on top of both fish. Lastly, pour Sesame Oil on top of both fishes.
Grab a heaping bowl of steamed Jasmine White Rice and Enjoy!
