Steamed Fish with Soy Sauce, Scallions, and Ginger

Steamed fish with soy sauce, scallions, and ginger is a very typical Cantonese dish. My mom makes this at home and I think it's served in many chinese homes. But don't let this homestyle dish fool you! It also graces the table of all fancy banquet style dinners. You can use almost any kind of whole white meat fish. The fish monger at my local market recommended this fish for steaming. What kind of fish is it? I have no idea. It's always good to ask for recommendations if you are clueless.

Steamed Fish with Soy Sauce, Scallions, and Ginger

3lbs of whole fish
3 stalks of scallions
2 nubs of ginger
3 tablespoons vegetable oil
4 tablespoons soy sauce
1 tablespoon sugar

1. Boil a pan of water.
2. Cut one stalk of scallions into 2 inch pieces and one nubs of ginger into slices. Throw this into boiling water.
3. Once the water is boiling turn down the flame so that it is not bubbling wildly.
4. Put fish in and boil on low for 6-8 minutes with the cover on.
5. Heat oil in a small pan on medium heat.
6. Slice 2 stalks of scallions into half inch pieces and the ginger into matchbook sticks. Saute in oil for 30 seconds.
7. Add soy sauce and sugar. Cook until heated through.
8. Take the fish out and put it on a plate. Drizzle sauce on top.
9. Serve fish with rice.

This recipe is flexible. I love eating the ginger and scallions with my rice so I always add more. It was so good the only part left was the bones.