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1
In a small bowl, combine the soy sauce, sherry, and sesame oil, and stir well.
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2
Place it by the stove for preparing the sauce right after cooking.
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3
Put the vegetable oil in a small saucepan or small skillet and place it by the stove as well.
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4
Set a serving plate for the fish by the stove, along with a long-handled spatula or V-shaped metal tongs with which to transfer the fish from its cooking plate to its serving plate, where you will add the seasonings.
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5
To use a standard steamer, fill the base of a steamer set or a wok with about 4 inches of water.
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6
Place the steamer basket over the water.
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7
Set out a plate that will fit inside the steamer basket on which to place the fish.
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8
Arrange the fish skin side down on the plate.
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9
(If you have more than one piece, leave a little space between them.)
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10
Sprinkle the salt lightly over the fish.
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11
Scatter the ginger over the fish.
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12
Put the plate in position inside the basket or on the rack, and bring the steaming water to a rolling boil over high heat.
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13
When the steam is flowing well, adjust the heat to maintain an even steam flow, and cover the steamer basket with its lid.
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14
Cook the fish for 10 minutes, or until it is done to your liking at the thickest part of the fish.
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15
Turn off the heat and leave the fish in the steamer while you heat the oil.
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16
Place the small pan or skillet of oil over medium-high heat.
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17
Let it heat up until it is hot but not smoking, about 1 minute.
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18
Remove from the heat and keep it handy.
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19
Carefully transfer the fish to a serving plate, leaving any liquid behind.
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20
Quickly pour the soy sauce mixture over the ginger-covered fish, and scatter the green onion on top of the ginger.
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21
Slowly pour the hot oil over the top of the fish, expecting a big sizzle and gingery aroma.
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22
Serve hot.
