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Pat the fish dry and place it on a heatproof plate with ginger slices on top and spring onion ends underneath.
Steam for about 8-10 minutes depending on thickness, until it flakes easily.
While steaming, mix up your sauce: (light) soy sauce, sugar, salt, Chinese cooking wine, water and a shake of white pepper.
When the fish is done, pour off most of the steaming liquid, and remove the steamed ginger and spring onions.
Top with fresh julienned ginger and shredded scallions.
Heat peanut oil until smoking hot and pour directly over the aromatics so they sizzle!
Drizzle with the soy sauce mix, finish with coriander and sesame oil, and serve immediately with hot jasmine rice!