First, make sure your fish is cleaned properly which includes all scales removed, all gills and fins removed, belly cleaned out properly and fish head clean.

Wash fish in a water and vinegar mixture. Then rinse off with water alone.

Set up a steaming apparatus if you don't have a steamer. Suggestions is to use a large wok or pot with a cover which can hold a wire rack inside. The rack will need to be placed in a position where it will be a couple inches above the bottom of your pan where you would place your water. If you don't have a rack with stands, you can use a empty can cut on both sides.

Foil your rack. Place water in the pan below the rack. If using the Chinese black beans, place a couple black beans in the fish cavities.

Cover pot and steam fish about 10 minutes after boiling starts. More time or less time may be required depending on the size of your fish.

After 10 minutes of steaming, using a butter knife, check your fish for doneness by looking if it is opaque to the bone.

Set aside strips of scallion and ginger. Place minced ginger and finely cut scallion in a glass bowl.

Heat your oils in a small pot. When hot, pour oil over scallion and ginger, it will sizzle a few seconds.

Add your soy sauces and sugar to the oil and stir.

Place fish on a serving plate or platter and spoon sauce all over fish.

Garnish fish with strips of scallion and ginger and serve.