Directions

1. 1. "Wash and pat dry the fish inside and out. Score the fish diagonally almost to the bone 3 times on each side with a sharp knife.
2. 2. Place the fish on a lightly oiled 9-inch plate deep enough to contain the steamed juices. Fill the cavity of the fish with the ginger and 2 tablespoons of the scallion.
3. 3. Stir together the vegetable oil, soy sauce, rice wine, sesame oil, and vinegar in a small bowl. Add salt and pepper to taste.
4. 4. Drizzle half of the soy mixture inside the fish and the remaining half on top of the fish; rub it into the fish with your hands, especially where the fish is scored.
5. 5. Let the fish stand at room temperature for 30 minutes.
6. 6. Put the plate into a 10-inch bamboo steamer and cover with the steamer lid. Fill a wok one third full of water. Bring the water to a simmer and place the bamboo basket over the water.
7. 7. Steam over moderate heat for about 10 to 12 minutes per inch (measuring at the thickest part), or until the fish is opaque throughout.
8. 8. Spoon the juices that have accumulated in the plate over the fish just before serving.
9. 9. Serve the fish in the basket sprinkled with the remaining finely shredded scallions.