Fill a wok
three-quarters of the way up with water and place over high heat. Bring the water to a simmer
Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Sprinkle the fish with salt and ground white pepper.
Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger
and the shiitake mushrooms
. Pour the rice wine
over the fish, place the fish in a bamboo steamer and close the lid.
Place the steamer over the simmering water in the wok and steam until the fish is cooked and the flesh flakes apart with a fork, 10 to 12 minutes.
After 10 minutes, sprinkle the scallions and sliced wild mushrooms
on top of the fish
and steam for 2 minutes more before serving. Serve immediately with the rice.
Cook's Note: Also pairs well with a side of stir-fried vegetables such as bok choy
or kai lan.