Ingredients:

• 新鲜鱼 (Xin Xian Yu) - Fresh fish, 1 piece (about 1.5-2 lbs)
• 姜 (Jiang) - Ginger, 1 piece
• 葱 (Cong) - Green onions, 2 stalks
• 香菜 (Xiang Cai) - Cilantro, for garnish
• 酱油 (Jiang You) - Soy sauce, 2 tablespoons
• 料酒 (Liao Jiu) - Cooking wine, 1 tablespoon
• 盐 (Yan) - Salt, to taste
• 白胡椒粉 (Bai Hu Jiao Fen) - White pepper powder, to taste
• 食用油 (Shi Yong You) - Cooking oil, 1 tablespoon

Steps:

• Prepare the Fish: Choose a fresh fish, clean it thoroughly, and remove the guts and scales. Make a few slits on both sides of the fish to allow the flavors to penetrate.

• Marinate the Fish: Sprinkle salt and white pepper powder evenly on the fish, then drizzle with cooking wine. Let it marinate for 10 minutes.

• Prepare the Steamer: Add enough water to the steamer, place the ginger slices and green onion stalks inside, and bring the water to a boil.

• Steam the Fish: Place the marinated fish in the steamer, cover with the lid, and steam over medium heat for 8-10 minutes (adjust the time based on the size of the fish).

• Prepare the Sauce: In a small bowl, mix the soy sauce with 1 tablespoon of hot water and stir well.

• Plating: Remove the steamed fish and place it on a plate. Sprinkle with shredded green onions and cilantro.

• Pour the Sauce: Evenly pour the prepared sauce over the fish.

• Heat the Oil: Heat 1 tablespoon of cooking oil in a small pan until it starts to smoke slightly.

• Pour Hot Oil: Evenly pour the hot oil over the fish, and you should hear a sizzling sound.

• Serve: The steamed fish is ready to be served hot.

Difficulty:

• Ingredient Availability: 2/5 (Most ingredients are easily available, except for some specific types of fresh fish which might require a visit to an Asian market.)
• Preparation Difficulty: 3/5 (The process is straightforward but requires attention to detail, especially in the steaming time and the final step of pouring hot oil.)