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1
Wash the fish in cold water and wipe dry.
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2
Make 3 parallel diagonal 2-inch-long slashes on each side of the fish, slicing through to the bone.
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3
Rub the fish all over with 1 teaspoon of sea salt and lay it on a heatproof plate large enough to hold it.
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4
In a mortar, pound the ginger to a paste with a pinch of sea salt.
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5
Take one-third of the ginger paste and stuff a little into each of the slashes in the fish.
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6
In a small bowl, mix the remainder of the ginger paste with the soy sauce, wine and 1/2 teaspoon of the sesame oil.
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7
Spoon the sauce into the cavity and on top of the fish and let marinate for 10 to 20 minutes.
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8
Tuck one-fourth of the scallion shreds into the cavity of the fish.
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9
Spoon any marinade from the plate over the fish and top with the remaining scallions.
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10
To set up your steaming arrangement, pour about 3 cups of water into a large wok and bring to a boil over high heat.
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11
Set the plate with the fish in a metal or bamboo steamer and cover tightly with a lid or with foil.
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12
When the water is boiling vigorously, put on oven mitts and carefully place the steamer in the wok; the water should not touch the plate.
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13
Steam the fish until it is opaque throughout and flakes easily when pulled with a fork, 15 to 18 minutes.
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14
Carefully remove the steamer from the wok.
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15
When the fish is almost done, heat the peanut oil and the remaining 1/2 teaspoon of sesame oil in a small skillet until very hot.
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16
Remove the plate with the fish from the steamer.
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17
Pour the hot oil over the fish to glaze it (steaming often leaves a very matte finish) and serve the fish immediately from the plate.
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18
Guests can lift pieces of fish off the plate with chopsticks as they eat or they can be served formal portions.
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19
Be sure to serve a little of the sauce with the fish.
