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1
Cut the salmon into 3 long 3/4-inch-wide strips (save the trimmings for another use).
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2
Cut the halibut into 2 long 3/4-inch-wide strips and also save the extra for another use.
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3
In a small bowl.
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4
Blend 2 teaspoons ginger, the salt, sugar, 1 tablespoon oil, the pepper, and garlic.
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5
Spread over the fish and marinate for 1/2 hour or longer, covered, in the refrigerator.
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6
Sprinkle the cornstarch over the fish.
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7
Using 2 strips of salmon and 1 strip of halibut, braid into a straight, long braid.
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8
You will need to cut the third strip of salmon in half and use about half of the second halibut strip to continue the braid.
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9
Tuck the connecting edges in as best you can so it looks like a continuous braid.
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10
Place on a heatproof platter (see Notes) and cover with heavy plastic wrap for 10 minutes (or longer if refrigerated).
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11
Place the plate of braided fish on a rack in a steamer.
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12
Cover and steam over boiling water until the fish flakes easily with a fork, 10 to 15 minutes.
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13
In a small saucepan, heat the remaining 1/4 cup vegetable oil.
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14
Add the remaining 1 teaspoon ginger.
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15
When the ginger sizzles, pour the oil over the fish.
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16
Pour the soy sauce over the fish and garnish with the green onions.
