Classic Cantonese technique: the fish steams on a bed of aromatics, you pour off the cooking liquid, then hit it with a light soy dressing and a splash of hot oil to bloom the ginger and scallions. Clean, fast, restaurant-level.
Pat the fish dry. Rub the fish with salt and Shaoxing wine. Set aside while you prep aromatics.
Slice 2" ginger into 1/8" rounds (bedding). Cut another 2" ginger into matchsticks (garnish). Cut the scallions into thirds; reserve the green tops for bedding and thinly slice the remaining whites/light greens for garnish.
On a heatproof plate that fits your steamer, layer the ginger slices, then the scallion greens. Set the fish on top.
Bring your steamer to a hard boil. Set the plate in, cover, and steam until just cooked: flesh flakes easily and the thickest part hits ~145°F / 63°C.
Timing rule of thumb: ~8–10 minutes per pound (a 0.82-lb fish took ~10 minutes).
Not sure? Ask MrsT: “How long to steam sea bass that’s 0.82 lb?” She’ll do the math while you sip tea. 😉
In a bowl, whisk 1/3 cup light soy, 1 tsp sugar, 1 tbsp sesame oil, 1/3 cup water until dissolved.
Carefully remove the plate. Pour off the accumulated cooking liquid (it dilutes the sauce). Top the fish with ginger matchsticks and the sliced scallions.
Pour the soy dressing over the fish. Heat 2 tbsp neutral oil in a small pan until shimmering (hot but not smoking), then carefully pour over the aromatics to bloom them. Add cilantro/chili if using.
Serve immediately with steamed rice or as a stand-alone main.