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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
Pat the fish dry inside and out with paper towels. Score the flesh on both sides with 3 diagonal cuts down to the bone, spacing them about 1.5 inches apart. Rub the fish all over, including inside the cavity, with the kosher salt and sesame oil. Stuff the cavity with half of the ginger matchsticks and half of the scallion strips (the 'For the fish' portions).
Fill a large wok or wide pot with 1.5–2 inches of water and bring to a rolling boil over high heat. Set a steaming rack or heatproof plate stand inside the wok. Place the fish on a heatproof oval plate large enough to hold it flat, and set the plate on the rack. The plate should sit above the water level.
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