Give this classic Chinese recipe a try! Julienne 2 scallions into 2-inch batons. Cut 1 more scallion into 1-inch segments. Peel a 1-inch knob ginger; cut off a few thin slices, then julienne the remainder. Roughly chop 10 sprigs cilantro. In a small bowl, whisk 1/4 c light soy sauce, 1/4 c hot water, 1/4 tsp salt, and 3/4 tsp sugar until dissolved. Prepare a steamer basket over boiling water. Use a paper towel to pat dry the surface of one whole 2 lb fish (or two 8-10 oz white fish fillets). Lay fish on a heatproof plate that will fit inside steamer. Drizzle over 2 tbsp soy sauce mixture; place ginger slices and scallion segments on top. Nestle plate with fish inside steamer and cover. Lower heat to medium and bring water to a slow boil. Cook until done (flesh should be fully opaque and yielding), 7-10 minutes. Carefully remove plate from steamer; reserve about half the juices on plate. Slice fish and arrange on a serving platter with juices. Garnish with half each of the julienned scallions, ginger, and cilantro. Heat 2 tbsp oil over medium heat in a medium pan. Add remaining ginger and cook until aromatic, about 1 minute. Toss in remaining scallions, then add remaining cilantro and soy sauce mixture. Bring to a simmer, then pour over fish and serve. Note: if you do not have a steamer, fish can be prepared en papillote in aluminum foil.
