Rinse and pat dry fish steak, then place on heat safe dish/plate.
Pour shaoxing wine and salt on fish.
Place ginger and spring onion on top of the fish, and gently rub everything together.
Then place the spring onion and ginger to rest under the fish, and allow to marinate for 5 minutes.
Bring a steamer to boil on high heat.
Steam fish for 8 minutes on high heat.
Mix all the ingredients for sauce in a small bowl. Stir until sugar dissolve.
Heat 2 tbsp of cooking oil on medium high, and fry julienned ginger until golden and crispy.
When fish is done, pour sauce mixture over fish. Do not drain away the liquid from the fish, that makes the sauce as well.
Then garnish with fresh ginger, coriander, spring onion, chilli, and crispy ginger.
Heat 1 tsp sesame and cooking oil together.
Drizzle hot oil over garnish and fish. You should hear it sizzling.