Place 2 stalks of white part of spring onion on the steaming dish and place fish over. This lifts the fish slightly away from the surface of the fish and allow for more even cooking. Tuck 2-3 slices into the gut cavity and place the rest all over the top of your fish.
When the water is boiling, carefully place the fish in the bamboo steamer or in the work. Cover tightly and steam over high heat for 10 to 13minutes. Pour out the accumulated fish juices into a separate bowl. Taste it. If it tastes good, keep for the next step. If is fishy, better to discard.
In a small pan, add 1 tbsp reserved fish juice or chicken stock, soy sauce and sugar. Stir vigorously over low heat until sugar melted and sauce is slightly reduced.
Remove ginger slices from fish. Sprinkle slivered ginger first then add spring onion over the fish evenly. In a small pan, heat up oil till is starts to smoke. Carefully pour over the fish. The oil will slightly cook the spring onions and ginger, releasing their fragrant aromas to complement the steamed fish. Pour the soy sauce mixture over the fish and serve.