Scale fish, leaving head and tail intact. Score,
rinse under cold water and drain.
Bring water to a boil. Add green onions, ginger,
sherry, soy sauce and 3 tbsp (45ml) oil to the
water, and return to boil.
Place fish on a wire-mesh strainer and lower into
the boiling liquid. Reduce heat, cover and simmer
gently 5 minutes. Turn off heat completely and
leave, covered, for 20-25 minutes. Remove the fish
carefully onto a serving platter. Sprinkle with
finely sliced green onions, red ginger and soy
sauce. Heat remaining 2 tbsp (30ml) oil with sesame
oil until sizzling, and pour over fish.
