豉汁蒸鱼是广东省传统的特色名菜，属于粤菜系。鱼洗净擦干，在鱼身斜划数刀，用姜和料酒腌制约10分钟。（注意此时可以不用撒盐，或只撒很少量的盐）放到蒸锅上，蒸约15分钟。

将葱白切成较细的葱丝，码放在已经蒸好的鱼身上，并将蒸鱼豉油也适量淋在鱼身上（由于豉油有咸味，所以提醒注意前面第（1）步时盐的用量）将适量食用油加热（起烟后约10秒），迅速将热油淋到鱼身上。

Steamed Fish with Soy Sauce is a traditional specialty dish in Guangdong Province, belonging to the Cantonese cuisine series. Wash and dry the fish, make several diagonal cuts on the fish body, and marinate it with ginger and cooking wine for about 10 minutes. (Note that you don't need to sprinkle salt at this time, or only sprinkle a small amount of salt) Place it on the steamer and steam for about 15 minutes. Cut the scallion white into finer scallion shreds, place them on the steamed fish, and sprinkle a suitable amount of steamed fish soy sauce on the fish (due to the salty taste of soy sauce, please pay attention to the amount of salt used in step (1)). Heat an appropriate amount of cooking oil (about 10 seconds after smoking) and quickly pour the hot oil onto the fish.