Preparation:

• Cut several deep slashes on both sides of the fish to ensure that it cooks evenly.
• Keep the green parts of the spring onions long and slice the white parts finely. 
• Place the fish in a shallow bowl. Put the green parts of the spring onions and the crushed ginger in the belly of the fish. Season the fish with a dash of soy sauce, add the Shaoxing wine or sherry and leave to marinate for 30 minutes.
• Meanwhile, slice the remaining ginger into long thin strips using a sharp knife. Mix the soy sauce with 3 tablespoons of water and set aside.
• Heat the oven to its lowest setting and place a serving plate inside to warm.
• Prepare the steamer: fill the steamer with a little water and bring to the boil over a high heat.
• Pour off the liquid that has collected in the bowl with the fish, remove the spring onion from the belly of the fish and place it in the steamer, then place the fish on top (to prevent sticking).
• Steam for 8–12 minutes, depending on the size of the fish. The fish is cooked when the flesh separates easily from the bones or when the fins can be pulled out easily.
• Use a slotted spoon to carefully remove the cooked fish and place on the warmed serving plate.
• Pour the soy sauce mixture over the fish and scatter the finely chopped ginger and spring onions over the fish.
• Heat the peanut oil over high heat in a frying pan until smoking then pour it over the fish and seasonings (don't be alarmed – it will sizzle loudly).
• Serve immediately with a bowl of steamed rice.