2 lb Whole fish (cleaned weight)

           Rock cod, flounder, pomfret
      2 ts Salt

      4    Scallions

      1 tb Ginger slivers

      1 c  Stock

      1 tb Dry gin

    1/2 ts Sugar

           Cornstarch paste
      2 tb Peanut oil

      1    Sprig Chinese parsley

  For more people, use more than one fish.  Each fish should be no more than
  2 lbs. unless you have a very large steamer. Have your fishmonger clean and

  scale fish, leaving head and fins intact. You can tell if fish is fresh by
  the clearness of the eyes and a red tint on the inner edge of the gills.
  Wash and pat dry, rub with salt. Allow to stand at room temperature for 30
  minutes.
  On both sides of fish, make parallel diagonal cuts 1" apart through meaty
  section.  Trim and shred scallions diagonally in 2" lengths. Peel and shred
  fresh ginger root. Place pieces of scallion and ginger in cuts.
  Place fish on greased plate.  Steam at rapid boil for 15 to 25 minutes,
  depending on size.  Fish is cooked when you can flake flesh. Overcooking
  will toughen flesh, so watch closely.
  Heat peanut oil in beaker or small saucepan.  In wok, heat stock, gin and
  sugar.   When fish is cooked, remove from steamer. Drain juices into stock
  mixture. Thicken slightly with cornstarch paste. Pour hot oil, then stock
  mixture, over fish.  Garnish with Chinese parsley. Serve.