Microwave-Steamed Fish

Sprinkle one 1-lb. skin-on white fish fillet evenly on both sides with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 1 Tbsp. sugar. Let sit at room temperature 15 minutes. Rinse well under cold running water and pat dry with paper towels.

Lay a few wooden chopsticks across a microwave-safe plate to elevate fish. Place fillet, skin side down, on chopsticks and arrange one 1" piece ginger, peeled, cut into thin matchsticks, over. Cover tightly with microwave-safe plastic wrap and microwave on high power until fish flakes easily, about 5 minutes. Let rest 1 minute.

Meanwhile, stir 1 Tbsp. light or regular soy sauce, ½ tsp. fish sauce, remaining 1½ tsp. sugar, and 2 Tbsp. water in a small bowl until sugar is dissolved.

Carefully transfer fish to a platter (skin may stick to chopsticks); discard any liquid left behind on plate. Top with 1 scallion, cut into 2" pieces, thinly sliced lengthwise; drizzle soy sauce mixture over.

Heat 2 Tbsp. vegetable oil in a small skillet over medium-high until beginning to smoke, then immediately pour over fish (scallion will sizzle and become fragrant).

Serve fish with steamed jasmine rice alongside