Thinly slice the ginger into rounds.

Cut the ginger rounds into narrow strips.

Rinse and pat the fish dry.

Make three 3-inch long slices on each side of the fish's skin.

Heat vegetable oil in a large skillet or wok.

Add ginger, scallions, and red pepper flakes to the hot oil and stir-fry for 1 minute.

Place the fish in the pan.

Add soy sauce and chicken broth to the pan.

Bring the mixture to a simmer.

Baste the fish with the simmering broth.

Cover the pan and braise for 8 minutes.

Carefully flip the fish using a large spatula.

Baste the fish and braise for another 5-7 minutes, or until cooked through but still moist.

Transfer the fish to a platter using a large spatula.

Cover the platter and keep warm.

Combine cornstarch dissolved in water with the braising liquid.

Cook over high heat for 1 minute, or until the sauce thickens.

Pour the sauce over the fish.

Serve immediately.