Slice the ginger into paper thin rounds. Slice the rounds into narrow strips. Rinse and dry the fish. Make 3 slices, 3 inches long on each side in the skin of the fish.

In a large heavy-bottomed skillet or wok, heat the oil. Add the ginger, scallions, and red pepper flakes and stir-fry for 1 minute.

Place the fish in the pan along with the soy sauce and chicken broth. Bring the broth to a simmer, baste the fish, and cover. After 8 minutes, slip a large spatula under the fish and turn, baste, and braise it for 5 to 7 minutes more, or until fish is cooked but still moist.

Carefully transfer the fish with a large spatula to a lipped platter, cover and keep in a warm place. Combine the dissolved cornstarch with the braising liquid and cook over high heat for 1 minute, just until the sauce starts to thicken. Pour the sauce over the fish and serve.

This recipe yields 4 servings as part of a banquet.