Buy a fresh white fish that will fit whole in your steamer rig. Tell your fish guy to clean the fish but leave the head on.
Prep: Julienne some ginger and the whites of some green onions. Wash and trim some cilantro. The leafy green section of the green onion, you can give them a simple chop at several inches long. Peel a large garlic clove and slice it paper thin. Optional: make paper thin slices of chile serrano or Thai chiles.
Rinse and pat your fish dry, outside and in. Slice some vents into the side of the fish, down to the bone, but don’t slice the bone! Season with salt and black pepper, outside and in. Stuff cavity of the fish with ginger and lengths of green onion.
Cook: Steam your fish gently for 15 to 20 minutes.
While that’s happening, bloom some black pepper in a hot sauce pan. Add soy sauce and seafood stock. Reduce the liquid to thicken a little, and pour into a small bowl or large ramekin.
Set the table.
The fish is done when the center is 145°F. It should be juicy and come easily off the bone. Move the whole fish to your serving plate and garnish with raw julienne of ginger, slices of garlic and chiles, and then finally the whites of green onion and the tender parts of the cilantro. Give the whole thing one last blessing of fresh cracked black pepper.
Call everybody to the table. Heat a quarter cup of oil in clean saucepan.
When everyone is seated, bring the fish to the dining table and carefully pour the hot oil over the garnish, making sure to hit the garlic slices. Stuff should sizzle and pop but not splash or jump; slow your roll if people start getting oil burns.
Finally, dress the fish with the soy sauce mixture.