Steamed Fish With Wine

Recipe sourced: Chef Clare Ngan - The Complete Fish Cookbook
Ingredients:
1 kg snakehead fish, rinsed  i used seabass
50g ginger shreds
1 tsbp wolfberries
5 red dates, pitted and halved lengthwise
2 stalks chinese celery, cut into segments
2 stalks spring onion cut into segments

Seasoning:
2 tbsp Shaoxing wine
1 tsp salt
1/2 tsp pepper powder

Garnishing:
Red chilies shreds
spring onion shreds
fried shallots

Method:

Make a cut starting from the stomach of the fish.
Press the fish with your hand and make a horizontal cut along the bones to the tail, press the fish belly-down so the fish lays down with the fin sticking up.
Rub with salt and pepper.
Spread Chinese celery, spring onion and 1/2 portion of ginger shreds onto a steaming plate.
Place fish on top.
Spread red dates, wolfberries and the remaining ginger shreds on top.  Pour wine over.
Place in the steamer to steam over high heat for 10 minutes.
Arrange garnishing on top.