Trim the fins of the fish, then using a sharp knife, cut two or three slits in the thicker parts of the fish on both sides. Lay the fish on a heatproof plate that will accommodate its size, then scatter julienned ginger over the top.
Sit a steamer over a wok or large saucepan of boiling water, ensuring that the steamer is large enough to fit the plate and that the water does not reach the steamer. Put the plate in the steamer and cover tightly. Cook for 15 minutes over boiling water until the fish is cooked and flakes easily when tested with a fork. Remove from the steamer.
Heat the oil in a small saucepan over a moderate heat for about 40 seconds, or until the oil starts to smoke. Carefully pour the hot oil over the fish, standing back slightly, as this may spit. Pour the soy sauce over the fish, then scatter with spring onions. Enjoy while hot.
• This recipe will work well with other varieties of fish if snapper is unavailable; try bream, rock cod or perch. * • This would be great with steamed white rice and a couple of side dishes, such as Steamed Sesame Spinach and Baby Buk Choy with Oyster and Soy Sauce.