3 tbsp dry sherry
3 scallion stalks
3 thin slices gingerroot,about 2 1/2 by 1 slices
3 tbsp thin soy sauce
2 tbsp oriental sesame oil
have the fish cleaned and scaled but leave the head and tail on. Slash the fish to the center bone at 1 1/2 inch intervals.Place the fishh on a platter,sprinkle with the sherry , and let stand 20 minutes.
Trim andwash thes callions,slit in half lengthwise, and cut into 2-inch pieces. Shred the ginger slices into matchstick pieces. Sprinkle the soy sauce and sesame oil atop the fish,then crisscross the ginger shreds on top of the fish and place the scallion pieces atop the ginger.
Place the steaming rack inside the steaming wok. Add 5 to 6 cups water to the wok and bring to the boil. Lower the platter onto the rack,cover the wok,and steam the fish over high heat for 12 to 15 minutes, depending on the size and girth. The fish is done when the flesh pulls away from the bone easily.
Remove the platter from the wok with a plate lifter or pot holders. Place the fish platter on a large platter and bring to the table.