Rinse the fish under cold water and pat dry with paper towels. Make three diagonal cuts on each side of the fish, about 1 inch apart. This helps the fish cook evenly and allows the flavors to penetrate.

Season the fish lightly with salt, both inside and out.

Place a few slices of ginger and some scallion pieces in the cavity of the fish.

Prepare a steamer by bringing water to a boil in a wok or a large pot with a steaming rack inserted. Make sure the water level is below the steaming rack.

Once the water is boiling, carefully place the fish on a heatproof plate that fits inside the steamer. Make sure the plate has raised edges to catch any juices that may run off during steaming.

Drizzle the soy sauce and Shaoxing wine over the fish, then sprinkle the remaining ginger slices and scallion pieces on top.

Place the plate with the fish into the steamer, cover, and steam over high heat for about 10-15 minutes, depending on the size of the fish. The fish is done when it flakes easily with a fork and the flesh is opaque.

While the fish is steaming, heat the vegetable oil in a small saucepan until hot. Pour the hot oil over the scallions and ginger on top of the fish. This helps to release their flavors and aromas.

Carefully remove the plate from the steamer and garnish the fish with fresh cilantro leaves, if desired.

Serve the steamed fish hot with steamed rice and your favorite stir-fried vegetables.