Clean the wash the fish. Blanch in
boiling water and drain.
Beat the eggs in a heat-proof
bowl and stir in the salt, rice wine, MSG, 4 tsp. of the stock
and mix well.
Place fish in the bowl with the
egg mixture. Place the bowl in a steamer and steam for 10 to 15
minutes, or until the custard is set.
Mix the soy sauce, sesame oil,
the remaining 2 tsp. of the stock, the scallion, and the ginger
into a sauce.
Pour over the fish and serve