Pat fish dry and rub with salt, then place on a heatproof plate with ginger and zests.
Boil 5cm of water in a wok or deep pan fitted with a rack.
Place the plate of fish on the rack, cover tightly, and steam for five minutes until opaque.
Drain any liquid from the plate and garnish with spring onions, soy sauce, and basil.
Heat oils until smoking and pour carefully over the fish before serving.
Mix eggs, sesame oil, and half the salt in a small bowl.
Heat groundnut oil in a wok until smoking and add the cold cooked rice.
Stir-fry the rice for three minutes until heated through.
Pour in the egg mixture and stir-fry for 3 minutes until eggs are dry and set.
Season with remaining salt and pepper, then stir-fry for two more minutes.
Toss in the chopped spring onions and serve immediately.