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Dry-cure the fish with salt and sugar to draw out moisture.
Rinse the fish to remove excess salt.
Place the fish on top of two chopsticks resting on a rimmed plate.
Cover the fish with plastic wrap to prevent odors.
Microwave the fish on high until cooked through.
Remove the fish from the microwave and top with scallions and soy sauce.
Pour a splash of hot oil over the top to activate the aromatics.