Put the fish in a shallow, heatproof dish. Season lightly with salt and pepper inside and out. Disperse the scallions and ginger on top, underneath, and inside the fish. In a separate bowl ...
In a small bowl, stir together fish sauce, soy sauce ... Top with half the ginger, chilies and scallions. (If necessary, steam fish one at a time or wrap in foil packets and steam-roast in ...
Rub the rice wine or brandy into the cavity of the fish and place it on the steaming dish. Sprinkle some salt into the cavity. Cut the ginger into ... the aromatics, soy sauce and oil.
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