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1
Prepare fish Fit a wire rack in the bottom of a large roasting pan (17 1/2 by 12 inches) and add about 1 inch of water (it should come just below the top of the rack).
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2
Place pan over two burners on stove and bring to a boil over medium-high heat.
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3
Meanwhile, rinse fish well inside and out, scraping off any loose scales, and pat dry.
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4
Rest the fish on a shallow platter large enough to hold the fish.
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5
Tuck the cilantro, half of the lemongrass, and a third of the ginger inside the cavity.
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6
Scatter the remaining lemongrass and ginger along with the lime zest, garlic, and half the scallion over the top of the fish and around the platter.
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7
Squeeze half of 1 lime over the fish and drizzle with fish sauce.
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8
(Reserve remaining scallion for garnish.)
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9
Steam fish Set the platter on the rack in the pan and cover the pan tightly with parchment-lined foil.
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10
Steam over medium-high heat until the fish is cooked throughout, about 10 minutes per inch of thickness (25 minutes for a 2 1/2-inch-thick fish).
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11
Test by inserting a sharp knife into the flesh near the backbone; the flesh should be opaque and offer little resistance.
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12
Serve Remove the foil and lift the platter from the pan, being careful not to spill the juices.
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13
Garnish with scallion and cilantro and serve immediately.
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14
To cut fresh ginger into julienne, first peel with a paring knife or a small spoon, then cut into a neat rectangle.
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15
Slice as thinly as possible, cutting across the grain to prevent the ginger from becoming stringy in the dish.
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16
Then stack the slices and cut into very thin strips.
