Uncle B's Fish

Like my mom, my Uncle B. is a phenomenal cook.  I caught up with him recently and I picked his brain about a deceptively simple Chinese dish of steamed whole fish.   His recipe in classic fashion is  short in ingredients and strong in technique. As little brother likes to say, This one will make you everybody's hero.  Thanks Uncle B!

Perfect Steamed Fish
 1, 1-11/2 lbs. whole fish, cleaned and scaled (white bass, perch, cod)
1 green onion, green portion thinly sliced
1 t. fresh ginger, julienned (I forgot this and it still tasted great)
 fresh chili, thinly sliced (optional)
cilantro, few sprigs (optional)

dash of white pepper
1 T. soy sauce (For authentic eats Uncle B. recommends this kind and it's perfect.  In a pinch you can substitute regular soy sauce and add a pinch of sugar.)
1 T. vegetable oil

In a pot large enough to accommodate your fish, fill with enough water to submerge the fish and bring to a boil.  When the water reaches a boil turn off the heat and carefully add the fish.  Return the heat and bring back the barest simmer (just an occasional bubble.)  Cook 15-20 minutes depending on the size of your fish.

Carefully lift the fish from the poaching water to your serving platter.  Top fish (in this order) with white pepper, soy sauce, ginger, and green onions.  In a small saucepan heat the vegetable oil just to the smoking point and pour over the fish and toppings.  It should sizzle.  Serve with mounds of white rice.  Groan