Follow these simple steps to create your own Cantonese Steamed Fish with Ginger and Spring Onion:

1. Prepare the Fish: Rinse the whole fish under cold running water. Pat it dry with paper towels. Make a few diagonal cuts along both sides of the fish to allow for even cooking.

2. Season It: Sprinkle salt evenly into the cavity and over the surface of the fish. Ensure you rub some salt into the cuts you made earlier for better flavor.

3. Add Aromatics: Place ginger slices inside the cavity of the fish as well as on top. Reserve a few slices for garnishing later. Cut the spring onions into lengths. Insert some into the cavity and lay the rest on top of the fish.

4. Set Up the Steamer: Fill a steamer pot with water and bring it to a gentle boil. If you don’t have a steamer, you can use a heatproof plate placed in a deep pot with water.

5. Steam the Fish: Once the water is boiling, carefully place the fish on a heatproof plate. Position the plate into the steamer. Cover and steam for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

6. Prepare the Sauce: While the fish is steaming, combine soy sauce and sesame oil in a small bowl. Adjust seasoning if necessary.

7. Serve the Fish: Once the fish is cooked, remove it from the steamer carefully. Drizzle the soy sauce mixture over the fish.

8. Garnish: Top with the reserved ginger slices and fresh coriander for added flavor and a beautiful presentation.

9. Enjoy: Serve the Cantonese Steamed Fish with Ginger and Spring Onion hot, accompanied by steamed rice and your favorite sides.