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1
Set a wok or steamer over high heat and bring the water to a vigorous rolling boil before the fish goes in, so the flesh seizes immediately and stays firm rather than turning waterlogged and soft. Lay the ginger slices and spring onion sections across the base of a heatproof steaming dish, then place the scored fish on top. Lay the ginger julienne and half the spring onion threads over the fish, slide the dish into the steamer, cover, and steam over vigorous heat for 8–12 minutes depending on the fish's thickness — the fish is done when a metal skewer inserted at the thickest point meets no resistance and withdraws cleanly.
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2
Remove the dish from the steamer and tip away all the accumulated steaming liquid, so the soy sauce you add in a moment is not diluted into something thin and flavourless. Discard the cooked aromatics from beneath and on top of the fish, then arrange the remaining fresh spring onion threads and a few fine strands of raw ginger julienne over it. Mix the light soy sauce with the sugar until dissolved and pour the mixture evenly along the length of the fish.
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3
Heat the neutral oil in a small pan over the highest flame until it reaches 220 °C and begins to smoke visibly, so it carries enough force to char the edges of the raw aromatics and release their full fragrance in one loud, sustained sizzle the moment it lands. Pour the smoking oil immediately and in one continuous motion directly over the spring onion and ginger on the fish — oil below 200 °C produces only a quiet whisper, and the defining character of the dish is lost.