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1
In a bowl whisk together the scallion, the soy sauce, the vinegar, the gingerroot, the vegetable oil, 1 tablespoon of the sesame oil, the sugar, the garlic paste, the red pepper flakes, and salt and pepper to taste.
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2
In a shallow dish arrange the scrod fillets in one layer, pour the soy sauce mixture over them, and let the fish marinate, covered and chilled, for 30 minutes.
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3
Put a bamboo steamer in a wok and add enough water to the wok to allow the bottom rim of the steamer to sit in the water but the tray to remain above it.
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4
(Alternatively, arrange a steamer rack in a wide deep kettle and add water to the kettle to reach just below the steamer rack.)
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5
Bring the water to a boil.
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6
Line the steamer with the cabbage or with a plate, such as a glass pie plate, at least 1 inch smaller in diameter than the steamer, arrange the fillets, folded into thirds, skinned sides up and seam sides down, on the cabbage, and pour the marinade evenly over them.
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7
Steam the fish, covered, over the boiling water for 8 to 12 minutes, or until it just flakes, and with oven mitts remove the steamer from the wok.
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8
Transfer the fillets carefully to a heated platter and drizzle them with the remaining 1 teaspoon sesame oil.
