So I'll have to give the cooking and food preparation credit to my sister, but besides taking the photos, I worked very hard to make sure I had tons of room in my belly for the food!
Now I believe this style of dish is traditionally from China, but please correct me if I'm wrong, but we didn't follow a particular recipe other than looking at a few pictures to get an idea of how we wanted to prepare the fish.
First, you need to find a good, meaty fish. I must add that I am not familiar with the traditional or Chinese variations of this dish - I'm simply describing the process we took to get what we got.
We used a large Red Snapper, and steamed the fish after descaling and gutting it. Once the fish was steamed, we slowly heated roughly 1/4-1/2 cup of oil in a pan (depending on the size of fish), and tossed in red chilies to infuse the oil. Make sure you remove the oil from the heat just as you add the chilies, or else they will burn!
For one part of the sauce, you want to mix equal parts soy sauce and vinegar (or rice wine, if you have it), and add sugar to taste. It should be salty, tangy, and a little sweet. Err on the side of caution and start with a small amount of sugar and add more until it tastes good to you. Set aside.
Then we plated the fish and piled on a huge mountain of shredded green onion (spring onion) on top of the fish, saving an extra handful for placement later. Make sure you plate the fish on a large and semi-deep serving plate, as you will be adding the sauces right over the top.
Working quickly (and carefully!), pour the oil over the fish and onions, making sure to cover as much of the fish as possible. Then pour the soy sauce mixture.
Optional, but add a few extra shreds of green onion for a fresh, springy look - but it's completely fine to skip this step.
This was the first time we tried this recipe, so I will post an update with more detailed instructions when we make this again!