1 Whole fish (Tai snapper, grouper) (1.5 lbs)
1 cup scallions (julienne)
1/2 cup ginger (julienne)
6 pcs shiitake mushrooms
1 Fresno chili rings
2 tbsp Xaoshing rice wine
2 tsp oyster sauce
2 cups water
Sprigs of Cilantro
2 tbsp sesame oil
4 tbsp vegetable oil or canolia oil
1. Place the whole fish in a deep dish. Have the fish cut inside and place the 1/2 cup scallions julienned and 1/4 cup ginger julienned. Place the other 1/2 cup scallions and 1/4 cup ginger on top. Place the 6 pieces of mushrooms sliced and chili on the fish.
2. Place the whole plate with the fish on top in a steamer. Pour the sauce over the fish and then place the lid on top and let it steam for 15 minutes. After 15 minutes take the plate out carefully, do not get burned by the steam, and transfer it to a bigger plate.
3. Finish the dish off with some more scallions and cilantro as garnish. Pour the hot oil on top which is a mixture of 2 tablespoon sesame oil and 4 tablespoon of vegetable or canolia oil panned hot.