Scale, gut and wash fish, pat dry, rub fish inside and outside with oil, salt and pepper, sprinkle with caltrop starch, then add 1 tbsp of oil, spread spring onion sections on plate, put fish on top and add a few slices of ginger, steam for 12 minutes over high heat, discard ginger and spring onion and drain, add shredded ginger and shredded spring onion.
2.
Heat wok with 2 tbsp of oil, put in seasoning, bring to the boil, pour on top of the fish, serve hot.
