Prepare the fish: Pat the fish dry with paper towels. If using a whole fish, make a few diagonal slits on both sides. Place half of the julienned ginger and the white parts of the green onions inside the fish cavity (if whole) and on top of the fish.

Steam the fish: Place the fish on a heatproof plate. Bring water to a rolling boil in a steamer or large pot with a steaming rack. Once boiling, carefully place the plate with the fish into the steamer. Cover tightly and steam for 8-12 minutes, depending on the thickness of the fish, until cooked through and opaque. Do not overcook.

Prepare the sauce and garnish: While the fish is steaming, heat the neutral oil in a small saucepan over medium-high heat until it begins to shimmer and is very hot. Carefully remove the steamed fish plate from the steamer, discarding any accumulated liquid. Remove and discard the cooked ginger and green onion pieces from the fish. Garnish the fish with the remaining fresh julienned ginger and the green parts of the julienned green onions. Drizzle the seasoned seafood soy sauce evenly over the fish.

Finish and serve: Pour the very hot oil evenly over the fresh ginger and green onions on the fish. You should hear a distinct sizzling sound, which helps to release their maximum aroma and flavor. Serve immediately with hot white rice for a complete and delicious meal.