Before cooking, wash the fish thoroughly and drain or dry by pressing the fish with a paper towel.
Place a quarter of the spring onion on a plate/tray large enough to hold the entire fish. The spring onions will hold the fish so it won’t stick to the plate/tray when cooked.
Stuff ginger slices and a quarter of the spring onion (white part) into the cavity of the fish.
Rub both sides of the fish with sesame oil and cover the fish with another quarter of the green onions, Shaoxing wine and soy sauce over the fish.
In a large, deep saucepan (or steamer/wok), add half an inch of water and place a steaming basket upside down in the middle. Cover and bring water to a boil over high heat.
Carefully place the plate holding the fish onto the steaming basket, cover and steam over high heat for 5 to 8 minutes.
Once you can easily pull the flesh from the bone with a fork stop heat immediately. Carefully use a spatula to transfer the fish to another large plate.
Spread the remaining ginger strips and green onions on top of the fish and set aside. Make sure the seasoned soy sauce is ready beside the fish.
Serve warm. The fish won’t hold sauce very well, so make sure you dip the fish meat into the sauce from the plate when eating.
