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1
Make a bed of the halved green onions on a plate large enough to hold the fish and suitable for steaming.
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2
Place the filets in a single layer on the bed of green onions.
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3
Cover and refrigerate until ready to steam.
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4
Place a bamboo steamer on the bottom of a wok or large, deep frying pan and pour in water to a depth of 2 inches.
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5
The water should not touch the steamer.
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6
Bring the water to a boil over high heat.
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7
Meanwhile, in a bowl, stir together the ginger, garlic, 1 tablespoon of the canola oil, light soy sauce, sesame oil, dark soy sauce, oyster sauce, sugar, cornstarch, and white pepper.
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8
Spoon the mixture evenly over the fish fillets.
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9
Place the plate on the steamer above the boiling water, cover tightly, and steam the fish over high heat for 10 minutes per inch thickness.
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10
Carefully remove the plate from the steamer and transfer the fish fillets to a warmed platter.
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11
Discard the bed of green onions and spoon any sauce remaining on the plate over the fish.
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12
In a small pan over high heat, heat the remaining 1 tablespoon of canola oil until it is almost smoking.
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13
Place the julienned green onion on top of the dish.
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14
Carefully drizzle the hot oil over the fish.
