System:
- One 2-pound purple snapper, murky sea bass or salmon trout, cleaned and scaled
- Sea salt
- 2 tablespoons minced fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons Chinese cooking wine, dry white wine or dry sherry
- 1 teaspoon Asian sesame oil
- 8 scallions–halved crosswise, finely julienned after which minimize into 1-creep lengths
- 1 tablespoon peanut oil or vegetable oil