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On a plate, add half the ginger, spring onions, and chilli
Place the fish on top of the aromatics
Add the remaining ginger, spring onions, and chilli over the fish
Drizzle soy sauce, sesame oil, and shaoxing wine over the fish
In a deep pan, add a smaller bowl and fill the pan ¼ way with water
Place the plate with fish on the bowl and cover the pan with a lid
Cook on medium-high heat for 7-10 minutes until fish is cooked through
Optional: Make spring onion relish by finely cutting 2 spring onions and heating with 2 tsp vegetable oil for 2 minutes
Cook rice noodles and vermicelli noodles according to package directions
Assemble rolls by placing lettuce, cucumber, pineapple, herbs, noodles, and steamed fish on rice paper
Roll up the rice paper and serve with the spring onion relish