Steamed Fish, Nonya Style

I love fish! Do you? In Malay and Indian cooking, whole fish is often grilled or fried with spices, whereas the chinese and peranakans prefer to steam it. Plump promfrets rank as one of the favorites to steam whole. Peranakans will serve it with chilli sambal. ( I got the fish from Ranch, chinese supermarket. It's been frozen for approximately 1 and a half weeks but it was still fresh after steaming!)

Ingredients
::3 spring onions cut into strips
:: 25g fresh root ginger peeled and cut into strips
:: 4 dried chinese mushroom, soaked in water until soft and squeezed dry
:: 1 whole fresh fish (Promfret or sea bass)
:: 30ml or 2 tbsp of vegetable oil/sesame oil
:: 30ml or 2 tbsp of light soy sauce
:: salt and ground black pepper
:: red or green chilli seeded and cut into thin strips
:: Fresh coriander leaves to garnish
:: chilli sambal to serve
( I love to jut drizzle the soy sauce over my white rice and wala... yummy)

Directions
1) Fill a wok 1/3 of a way up with water and place a metal steaming rack into the wok. Cover with the lid and bring the water to boil
2) Score the fish diagonally 3 or 4 times and rub the meat with salt and pepper
3) Place the fish on a heatproof plate and scatter the spring onion, ginger and mushrooms over the top
4) Place the plate on the rack and cover with the lid and steam for 15-20mins until cook
5) When the fish is cook, heat the oil in a small pan, Stir in the soy sauce and pour it over the fish
6) Garnish the dish with the chillies and coriander leaves and served with steam rice and chilli sambal.