Chinese Steamed Fish

First, we will make the ginger-scallion oil. Heat 5 tablespoons of oil in a small saucepan over medium-high heat until it reaches 350°F. Reduce the heat to medium-low, then add the ginger and scallion whites. Cook for 5 minutes then turn off the heat and let the mixture sit for another 10 minutes. Strain the oil into a bowl, then pour it back into the saucepan (we will reheat at the end). Set aside.
Now it is time to prepare the fish. Use a sharp knife to make 3 or 4 parallel, diagonal cuts on each side of the fish. Rub the inside and outside of the fish with Shaoxing wine and salt. Place the fish on a steaming dish and let it rest for 10-15 minutes. In the meantime, prepare the sweetened soy sauce.
In a small bowl, combine the sugar and hot water. Stir to dissolve the sugar, then add the soy sauce. Set aside.
When the fish is done marinating, place it in the steamer and steam on high heat for 12-15 minutes until an instant-read thermometer inserted into the thickest part of the flesh reaches 145°F.
Transfer the fish to a serving dish and scatter the slivered scallion greens on top. Reheat the infused oil over medium-high heat until it reaches 350°F, then pour it over the scallion greens. Pour the soy sauce mixture around the edges of the fish, and then serve!