Chinese Steamed Fish with Ginger Shallot Sauce

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Ingredients

2 x 350 - 400g / 12 - 13 oz bream or snapper fish (, gutted, scaled and cleaned (Note 1))
2 stems of shallots ((scallions / green onions), diagonally julienned to 5cm/2" length)
4 x 3cm / 1 x 2" piece of ginger julienned
2 tbsp Japanese cooking sake ((Note 2))
2 pinches of salt
3 tsp soy sauce ((Note 3))
2 tsp sesame oil
4 tbsp oil ((vegetable, canola or peanut oil))
Red chilli julienned ((Note 4))

126 g per serving

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