Instructions: Take fish and gut it (if not done already). Take knife and "score" each side of the fish by making 3 slashes on each side (equidistant) just to the central bone. Heat water in fish poacher or other pot until boiling. When water comes to a boil, turn off heat; throw in slice of ginger and vinegar, then carefully lower fish into water so it is completely covered. Cover pan and let poach for 15 minutes (more if the fish is LARGE). When fish is done (flesh firm but not rubbery or transparent), remove to a large serving platter (somewhat deep, or use a glass baking dish). Salt fish, pour soy sauce over all, and top with chopped scallions.

Now, in a small saucepan, heat oil until it begins to smoke. Throw in shredded ginger and crushed chili pepper. Fry for 60 seconds. Remove pan from heat and pour hot seasoned oil over fish and scallions. Serve with hot steamed rice.

Comments: You can also steam the fish after assembling on a platter, without poaching the fish at all, if you prefer. If you prepare it this way, a nice touch is to also top the fish with 1 tablespoon chopped fermented black beans and 2 tablespoons chopped ham. The scallions can also be used cut into 3-inch lengths rather than chopped. Steam for 20 to 40 minutes, depending on size of fish.

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