Cantonese Style Steamed Sea Bass

Serves 2-4 people family style. 1 12-14 whole sea bass, cleaned and dried. 1 1/2 tsp. Kosher salt. 4 dried shitake mushrooms, stemmed. 1 TB. Chinese rice wine. 1/2 tsp. sugar. 3 cloves garlic, minced. 2 Scallions, julienned. 1 3" piece ginger, peeled and julienned. 1/4 cups canola oil. 2 TB. soy sauce. 6 sprigs cilantro. The original recipe is done in a wok but a 12 inch skillet will work just fine. Place bass one baking sheet tray fitted with a rack, season and let rest 30 minutes. Make sure to season inside as well. Transfer to a heat proof platter. Soak the mushrooms in 1 cup boiling water until soft. About 30 minutes, drain and slice. Mix mushrooms with wine, sugar, garlic, half the Scallions, and the ginger in a bowl. Rub over outside and inside cavity of fish. Set up a steamer. In the base recipe, bring 1 inch water to boil in a 14 inch flat bottomed wok fitted with an 11 inch bamboo steamer. Place platter with bass in steamer base and cover. Steam until cooked through, about 12-15 minutes. Remove platter. Heat oil in a 1 quart sauce pan over medium heat until shimmering and drizzle over the fish. Garnish with leftover Scallions, soy sauce and cilantro.