Sea bass, snapper, or flounder fillets work perfectly for this dish.
This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here.
Set up a bamboo steamer or rack in a large wok or pot. Fill wok or pot with 1 inch of water and bring to a boil over high heat. Meanwhile, on a heatproof plate that fits in the steamer, scatter half the ginger and arrange the fillets over it in a single layer, skin-side down. Scatter the remaining ginger evenly on top. Drizzle the rice wine on top.
When the water is boiling, set the plate of fish in the steamer and cover. Reduce heat to medium and steam until the fish is just cooked through (a chopstick should go in without resistance), 6 to 8 minutes. Meanwhile, in a small bowl, mix the soy sauce, sugar, and 2 tbsp. warm water; stir to dissolve sugar.
Using a fish spatula, carefully transfer the fish and ginger from the steamer to a serving platter, draining any excess liquid. Drizzle the sesame oil on top of the fillets and scatter over the scallion.
In a small saucepan over medium-low, heat the vegetable oil and fry the garlic, stirring often, until it is lightly browned, about 3 minutes. Remove from heat and immediately pour the hot oil and garlic on top of the fillets. Spoon the soy sauce mixture around the fillets. Serve family-style.