This dish is a riff on an ancient Chinese method for cooking fish where the flavor of steamed whole fish is turbocharged by a drizzling of smoking-hot, skin-crisping oil.
The first thing you want to do is slice a few lemons and toss them with salt and sugar, and refrigerate until ready to use. When they are ready, insert several slices of these preserved lemon in the cavity of the fish (in this case, we used Sea Bass).
Place a wok over high heat. Add a steaming platform and add enough water to almost touch the platform. You will steam the fish for 6 to 10 minutes, depending on size and thickness. Remove the plate from the wok and set it aside and keep it warm. Empty the wok completely, then return it to the heat. When the wok is hot, add the oil to it. While the oil is heating, sprinkle scallions over the fish. If you have any preserved lemon slices left, top the fish with a few of those, too. When the oil is really hot and smoking, drizzle it onto the fish and enjoy the crackling.