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1
For the fish, look for a whole porgy, black sea bass, Boston mackerel, or even trout, then get it scaled and gutted. (In a pinch, this can be made with fish filets, but I love cooking fish in the bone: I think it comes out much more moist and flavorful, as well as being a beautiful presentation.)
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2
Rinse the fish with cold water inside and out and pat dry. Score a couple of gashes in the flesh on either side of the fish.
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3
Slice 4 of the scallions and the knob ginger into a fine julienne and set aside. Save the scraps for stuffing the fish belly. Season the fish belly with salt and pepper and the teaspoon of wine or sherry.
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4
Stuff the fish with the scallion and ginger scraps and the lime zest.
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5
Take a large stock pot and put about 3 inches of water in it and bring to a boil.
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6
Inside the pot, place an inverted cake pan or some other such thing so that you can rest a large plate with the fish on it inside the pot and out of direct contact with the water. (The fish will be on a plate that is resting on another object that is in direct contact with the bottom of the pot.)
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7
Chop the final scallion into 3 pieces and rest it on the plate. Season the fish with salt and pepper on the outside with and place the fish on the plate.
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8
Place the plate on the object in the pot, cover the pot, and steam over high heat for 10 to 12 minutes (more for a larger fish), until done.
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9
While the fish is steaming mix the soy sauce with the vinegar and lime juice.
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10
Remove the fish carefully and place on a serving plate. Place the julienned ginger and scallions across the top of the fish and sprinkle with the sesame seeds.
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11
Heat the sesame oil in a small pan until just before smoking, then pour over the fish.
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12
Finally, pour the soy sauce mixture onto the plate and serve. This fish is also quite tasty still served at room temperature.
