Cantonese steamed fish made with the @Le Creuset Fish Baker. It’s the perfect piece to take this classic dish from oven to table, and it cooks the fish beautifully. Popo would definitely approve. Recipe Below! #LeCreusetPartner Ingredients - 1 whole white fish (11⁄2 to 2 lbs), such as branzino, sea bass, or snapper, cleaned and scaled - 1 3” knob of ginger, julienned - 3 scallions, julienned (whites and greens separated) - 1 small red chili, thinly sliced (optional) - 3 tbsp soy sauce - 1 tbsp Shaoxing wine (or dry sherry) - 1 tsp toasted sesame oil - 1⁄2 tsp sugar - 3 tbsp neutral oil Preparation 1. Preheat oven to 400°F. Pat the fish dry with paper towels. Using a sharp knife, make 2–3 diagonal slashes on each side of the fish. Place the fish in a Le Creuset Fish Baker. 2. Stuff the cavity with half the julienned ginger and white parts of scallions, then add a few more pieces of ginger and scallions to top of fish. 3. In a small bowl, stir together soy sauce, Shaoxing wine, sesame oil, and sugar until sugar is dissolved. 4. Pour the sauce evenly over the fish. Cover with the lid and bake for 18–22 minutes, depending on size of fish, until opaque and flakes easily with a fork. 5. Heat neutral oil in a small saucepan over medium-high heat until shimmering. 6. When the fish is ready, remove the lid and top with the fresh ginger, scallions, and chili. Carefully pour the hot oil over the fish — you should hear it sizzle. 7. Serve immediately with steamed rice.