This recipe is a rather authentic Cantonese way to steam a freshly gutted and cleaned fish. I would make the following adjustments as my father and grandmother taught me:
Line the plate with two or three stalks of green onions (to be removed and discarded after steaming)
I also put some ginger in the cavity of the fish to (also to be discarded after steaming)
I don’t not add salt. Instead, I combine light soy, dark soy, shaoxing wine and sugar in a small saucepan and heat until all the sugar has dissolved and is well combined. Then I will pour this over the fish, after the “oil bath”.
But everything else is spot on!