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Mix the soy sauce, salt, sugar, sesame oil and hot water until the sugar dissolves. Set aside.
Place the fish on a heatproof plate that fits inside your steamer.
Scatter half the ginger and the white parts of the spring onion over the fish.
Steam over high heat for 8–10 minutes, or until the fish flakes easily.
Carefully pour off any liquid from the plate.
Remove the cooked aromatics if you want a cleaner finish.
Pour over the seasoning sauce, then top with the remaining fresh ginger and green spring onion.
Heat the neutral oil until shimmering hot and carefully pour it over the aromatics so they sizzle.
Serve straight away with steamed rice.