Clean the fish by gutting and removing the gills. Pompano has very small fine scales and you can remove them easily by scraping the fish’s skin with a small knife. Some cooks don’t find it necessary to do this; you decide if you wish to.
Cut off the fins and tail.
Make a diagonal incision along the entire length of the fish, from half an inch below the head to half an inch above the tail about one-fourth inch deep.
Place the fish in a heat proof plate.
Mix together the ginger sauce or grated ginger, soy sauce and sesame seed oil. Pour over the fish, reserving about two tablespoonfuls for later use.
Steam the fish over briskly boiling water for about 30 minutes.
When the fish is done, remove the plate from the steamer and pour the reserved sauce over the fish.
Sprinkle with toasted garlic and chopped cilantro (coriander leaves, locally known as wansuy).