Preparation

• With a rasp-style grater, grate the ginger into a fine sieve set over a large bowl. Use the back of a spoon to press down on the pulp to release the juice; discard the pulp. Stir in the soy sauce and sugar. Add the fish, turn to coat, cover, and marinate for 20 minutes at room temperature.
• Set a steamer (either western style or Asian bamboo) over a pot with at least 1 inch of simmering water. On a dinner plate that can fit in the steamer, arrange the fish so the fillets fit without touching (discard the remaining marinade). Distribute the scallions around the fish and put the plate in the steamer. Cover and steam the fish until just cooked through, 4 to 5 minutes.
• Heat the oil in a small pan over medium heat and add the Shaoxing. Allow it to sizzle for just a few seconds and remove from the heat.
• Divide the rice among 4 dinner plates. Top the rice with the fish and scallions (transfer directly from the steamer without attempting to remove the plate). Spoon the Shaoxing sauce over all and serve.

Serve with rice and Stir-Fried Snow Peas with Shiitakes and Ginger.