Cut the fish meat and fish bones, and make a few cuts on the back of the fish, then sprinkle salt and let it lie on a plate covered with ginger slices.

Spread half of the shredded ginger on the fish, and steam for 7-8 minutes on high heat (depending on the size of the fish).

Take out the fish, discard the shredded ginger and pour off the steamed juice, then spread the remaining shredded ginger, white onion and green onion on top.

Heat cooking oil, pour over the fish, shredded ginger and green onion, then pour in soy sauce.