Cantonese-styled Steam Fish

The boys simply love the steam fish we have whenever we are in Melaka. I thought I should try to replicate the dish so that we wouldn't have to make a 2.5h drive to Melaka just to have it! :P Also, we usually pay like RM40-50 for a fish like that (it'll probably cost the equivalent in Singapore dollars if we order this at any Singapore tze char stall!) This fish (about 500g) only cost me S$6 at NTUC. A very worthwhile dish to learn to make!! So I googled around and found an easy to follow recipe at Rasa Malaysia and below is the recipe with some modifications of my own when I made it.

Ingredients:
1 whole fish (as fresh as possible, check with the fishmonger if the fish is suitable for steaming. Also, I'll ask the fishmonger to clean the fish for me such that the fish is ready to cook when I get home.)
2 small pieces ginger (peeled and cut into thin strips)
1 stalk spring onions (cut into short thin shreds)
Some chinese parsley (cilantro) leaves [this is the short kind], cut into small sections
2 tablespoons cooking oil
1 tablespoon rice wine (or any chinese wine)

Soy sauce mixture (mix everything together):
2 tablespoons light soy sauce (use a good brand)
2 tablespoons wine
2 tablespoons water
1/4 teaspoon sesame oil
couple of dashes white pepper powder
2 tablespoons sugar (make sure it dissolves into the sauce)

Steaming method:
Place the fish on a plate and drizzle 1 tablespoon wine on top of the fish.
Place about 1/2 of the cut ginger strips on the fish.
Bring a wok of water to boil.
As soon as it boils, place your fish inside the wok and steam for about 8-10min, depending on size of fish. Cover the wok tightly.
 Discard the fish water and ginger strips when the fish is done steaming.

Heat up a pan over high heat and add 2 tablespoons of cooking oil and ginger. Fry till you smell the ginger fragrance.
Pour the hot oil over the steamed fish.
Put the pan back onto the stove, add the soy sauce mixture and stir well.
Pour the sauce over the fish as soon as it boils.
Top fish with spring onions and parsley leaves and serve the steamed fish immediately.