Wipe the fish inside and out with paper towels, then rub with salt inside and out, and leave for 20 minutes. Pat dry with paper towels

Set a steamer rack or inverted ramekin in a large wok, and pour in enough water to come about 5 cm up the side of the wok. Bring to a boil.

Brush a heatproof dinner plate with a little of the groundnut oil and place the fish on the plate with the tails pointing in opposite directions. Place the plate on the rack, cover tightly, and simmer over a medium heat for 10 -12 minutes, or until tender, and the flesh is opaque near the bone.

Carefully transfer the plate to a heatproof surface.Sprinkle with the soy sauce, and keep warm.

Pour the water out of the wok and return to the heat. Add the remaining groundnut and sesame oils, and, when hot, add the garlic and scallions, and stir-fry for 2 minutes, or until golden. Pour over the fish, garnish with chive leaves and lemon slices, and serve with rice and an Oriental salad.