This traditional Chinese recipe has been around for a long time    The whole fish can be any one that you favor and should be about 2 1/4 lbs    The whole fish should be cleaned and scaled and then rubbed inside and out with some lemon juice    Place 5 or 6 cups of chicken stock or fish stock in a deep fry pan or a wok    Add 1 medium diced onion, 1 stalk of diced celery, 1 julienned carrot, 2 minced garlic cloves and a 1″ piece of finely chopped ginger root     Arrange a rack made of Kebab sticks and place the fish on the rack    Bring the stock to a boil over low heat    Pour a cup of the stock and flavorings over the whole fish    Steam the fish for 20 to 30 minutes or until it is cooked    An alternative is to wrap the fish in foil and bake at 350F in an oven for 25 minutes – while simmering the stock seperately for 20 to 30 minutes    Place the fish on a heated serving dish and bring the remaining stock to a rapid boil until slightly reduced and spoon it over the fish    For a special garnish – peel a carrot and cut into matchstick strips    Finely slice 2 scallions/green onions and soak the combination for 1 hour in a mixture of 1/2 cup Balsamic vinegar and 1/2 cup unsweetened orange juice    Drain and sprinkle over the whole steamed fish to garnish