-
1
Rinse fish with cold water, pat dry and season inside and out with salt and pepper.
-
2
Place both fish on a heatproof platter or shallow baking dish.
-
3
(Dish must be slightly smaller than inside dimensions of steamer.)
-
4
Whisk together sweet wine, soy sauce, ginger, garlic, chile bean paste and 1 teaspoon sesame oil.
-
5
Pour over fish and let marinate, turning once, for 30 minutes.
-
6
Set up steamer with 3 inches of water in the bottom, then set rack 1 inch over water.
-
7
Bring water to a rapid boil.
-
8
Place fish, still on platter with marinade, on rack and cover with lid.
-
9
(If using a bamboo steamer, cover top with a dish towel to retain steam.)
-
10
Steam fish for 10 to 12 minutes, until just done.
-
11
Flesh should look opaque, and there should be no pink at the bone when probed gently with a paring knife.
-
12
Carefully remove platter from steamer.
-
13
Meanwhile, place a skillet or wok over high heat and add vegetable oil.
-
14
When oil looks hazy, add scallions and toss to coat.
-
15
Sprinkle lightly with salt and stir-fry until slightly charred, about 2 minutes.
-
16
To serve, scatter scallions over fish and top liberally with cilantro sprigs.
-
17
(To make a tastier cilantro garnish, dress sprigs lightly with sesame oil and salt.)
-
18
Using 2 forks, serve top fillet from carcass.
-
19
Remove and discard skeleton to reveal lower fillet.
-
20
Give each diner some fish, scallions and cilantro.
-
21
Spoon pan juices over each serving.
