I recommend getting these ingredients at your local Asian grocery store, because often the seafood counter will cut and clean the fish for you!
Take your cleaned fish and slice diagonally into each side for the flavor to get deep inside.
Brush both sides with Shaoxing Wine, then stuff the inside of the fish with sliced ginger and scallions.
Steam the fish on a heat proof plate for 10 to 12 minutes.
The fish is done once the eyes are opaque and bones are lightly translucent.
In a small bowl combine and mix together the sauce ingredients.
Remove the stuffing and pour the sauce over the fish.
Top fish with fresh aromatics then pour hot oil over them to flash toast them.