Rinse and pat dry the Whole White Fish; make two or three diagonal slashes on each side. Season the cavity and slashes lightly with Salt and drizzle a little Shaoxing Wine over the fish. Stuff the cavity with several thin slices of Ginger and a few pieces of Scallions.
Arrange the fish on a heatproof plate that will fit inside your steamer or wok. Scatter a few more slices of Ginger and some Scallions on top of the fish. Add about 1–2 cups of Water to the steamer or wok and bring to a rolling boil.
Carefully place the plate with the fish into the steamer, cover, and steam over high heat until the flesh is opaque and flakes easily—usually 8–12 minutes depending on size (about 8 minutes per pound as a guide).
While the fish steams, whisk together Light Soy Sauce, a splash of Shaoxing Wine if desired, Sugar and a pinch of White Pepper in a small bowl to make the sauce. Heat 2–3 tablespoons of Neutral Oil in a small pan until very hot.
When the fish is done, carefully remove the plate from the steamer and pour off any excess liquid from the plate. Arrange fresh thinly sliced Scallions and a few extra Ginger slivers over the fish, then pour the hot Neutral Oil over the aromatics to sizzle and release their fragrance.
Spoon the soy–Shaoxing sauce over the fish, finish with a few drops of Toasted Sesame Oil, taste and adjust seasoning with a little more Salt if needed. Garnish with chopped Cilantro and serve immediately with steamed rice.
