Prepare your steaming setup. Fill a wok or large pot with about 1-2 inches of water and bring it to a boil. Place a steamer basket or rack over the boiling water, ensuring the water level doesn't touch the bottom of the basket.

Rinse the fish fillets under cold water and pat them thoroughly dry with paper towels. This step is crucial for a clean flavor.

Arrange the fish fillets in a single layer on a heatproof plate that fits inside your steamer basket. Scatter half of the sliced ginger, garlic, and the white parts of the scallions over and around the fish.

In a small bowl, whisk together the soy sauce, Shaoxing wine (if using), sesame oil, and sugar. Pour this mixture evenly over the fish.

Carefully place the plate with the fish into the preheated steamer basket. Cover the wok or pot tightly with a lid to trap the steam. Steam for 8-12 minutes, depending on the thickness of the fish, until it is opaque and flakes easily with a fork.

While the fish is steaming, heat the neutral oil in a small saucepan or skillet over medium-high heat until it's shimmering hot. Be careful not to let it smoke.

Once the fish is cooked, carefully remove the plate from the steamer. Discard any excess liquid that has accumulated on the plate. Garnish the fish with the remaining fresh ginger slices, the green parts of the scallions, and fresh cilantro leaves, if desired.

Immediately drizzle the hot neutral oil over the ginger, scallions, and fish. You should hear a satisfying sizzle. Serve at once with steamed rice.