Steamed Sea Bass With Bean Sauce

Recipe sourced: via The Complete Fish Cookbook by Clare Ngan
Ingredients:
800 - 900gm Golden Pomfrent ~ changed to Seabass
2 stalks spring onion, cut into segments
3 - 4 stalks Chinese celery, cut into segments

Sauce (mix well):
2 tbsp soy bean paste
2 tbsp minced ginger
2 tbsp minced garlic
1 tbsp minced red chili
1 tbsp sugar ~ used brown sugar
1/2 tbsp light soy sauce
1 tbsp cooking wine ~ omitted, used lime juice, when fish is cooked just squeeze some lime juice

Garnishing:
Some coriander
Some red chili shreds

Method:
Heat 3 tbsp of oil in a wok, then add sauce, stir fry till fragrant.  Remove and keep aside.
Rinse fish well and pat dry, make a cross on each side of the fish.
Place the white part of spring onion and celery on a steaming plate.
Put fish on the plate and pour sauce over.
Put in the steamer to steam over high heat for 10 minutes.
Sprinkle spring onion segments and steam again for 5 minutes.
Remove, garnish with coriander and red chili.