1 sea bass (approx 750g) OR 454g cod, salmon or halibut steaks
2 - 3 tbsp Wing Yip Oyster Sauce
2 tbsp Wing Yip White Cooking Wine
5-6 cm fresh root ginger - peeled and finely shredded
2 spring onions - finely shredded and soaked in cold water
1 tsp Wing Yip Sesame Oil
1 tbsp peanut oil (heated)
1 tbsp Wing Yip Light Soya Sauce
Clean and dry sea bass or fish steaks and stuff the head and body cavity with shredded ginger.
Place a rack in a wok or deep pan and fill with about 5cm of water. Bring to the boil and reduce to a simmer.
Place fish on a heatproof plate, and drizzle with a little peanut oil, cooking wine and light soy. Cover with foil and place in the steamer. Steam whole fish for approx 15 minutes, steaks for about 10 minutes.
Heat the oyster sauce in a small pan and when fish is cooked pour the juices from the steaming dish into the same pan.
Reduce slightly and pour sauce over the fish.
Drizzle some sesame oil over and fish and garnish with spring onion curls. Serve immediately.