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1
Wash and peel the ginger by using a peeler or a knife; just as you would with a carrot. Slice it diagonally or transversally. Leave aside.
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2
Wash the spring onions and shake off the excess water. Then cut them julliene style. It they are too thin and difficult to julienne, then finely slice them in a diagonal direction. Leave aside.
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3
Wash the coriander and shake off the excess. Roughly chop them and leave aside.
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4
The fish should be as fresh as possible and thoroughly scaled. Even though they would do this at the fish shop, you should make sure by yourself.
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5
Use a knife to remove any scales that might be left (always from tail to head - opposite to the scales direction), paying special attention to the head and the areas near the fins.
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6
Use kitchen shears to trim the fins. Leave the tail whole for presentation purposes. Check the cavity and the gills and remove any leftovers.
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7
Wash and shake off the excess water.
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8
Make a diagonal cut on each side of the fish. This will help to cook the fish evenly and it will be easier to check if it is done.
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9
Rub the salt on the fish.
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10
Place half of the ginger in a heat-proof dish, put the fish on top and then cover with the remaining ginger.
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11
Use a wok or a saucepan big enough to hold your heat-proof dish. Place a metal steam rack and add water. Bring to a boil, then place your heat-proof dish with the fish and put the lid on.
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12
Steam for about 15-20 minutes, until the fish is done. You can look into the diagonal cut and the flesh should be opaque all the way to the bone.
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13
Meanwhile, when the fish is nearly done, put the oil in a frying pan over high heat.
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14
Carefully remove the heat-proof dish (remember that it will be very hot). Drain the liquid, lift your fish with care and place in an elongated presentation plate, which should be heat-proof too. Remove the ginger.
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15
Sprinkle the spring onions and coriander on top and pour the soy sauce all over.
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16
When the oil is smoking hot, carefully pour it over the fish. Be very careful, while handling the hot oil.
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17
Serve hot.
