750 g (1 1/2 lb) whole sea bass, gutted and scaled
4 tablespoons Shaoxing wine
4 tablespoons soy sauce
5-cm (2-inch) piece fresh root ginger, cut into matchsticks
2 teaspoons sesame oil
2 tablespoons vegetable oil
3 spring onions, sliced
salt and pepper
Lay the fish on a heatproof plate, then season the cavity. Pour over 1 tablespoon of the Shaoxing wine and soy sauce and place 1 tablespoon of the ginger on top. Place inside a steamer or covered wok with a rack and steam over simmering water for 15 minutes, or until the fish is cooked through. Remove the ginger and discard the cooking water.
Heat the oils in a small saucepan. Meanwhile, arrange the spring onions and remaining ginger on top of the fish. Pour over the hot oil. Add the remaining rice wine and soy sauce to the pan and heat through briefly, then pour over the fish. Serve immediately.