How to make it
Fill a large pot with a ¼ inch of water. Fit a steaming rack into the pot. Heat the pan over high heat and bring the water to a boil. Rinse the inside and outside of the snapper then pat it dry. Transfer it to a heatproof dish and season it with kosher salt.
Place the dish onto the steaming rack. Cover the pot with a lid and reduce the heat to medium. Cook for 15-20 minutes or until the thickest part of the fish is cooked and flaky.
Remove the dish from the steamer and top with the green onions and ginger.
Heat the vegetable oil in a small pan over medium heat until hot, about 5 minutes. Pour the hot oil over the green onion and ginger mixture on top of the snapper.
Mix the Lee Kum Kee Panda Brand Cooking Soy Sauce and Shaoxing wine together in a small bowl. Pour it over the snapper and garnish with cilantro leaves. Enjoy!