Steamed sea bass (Cantonese style)

Serves 2-4 people. This recipe only works with fresh whole fish. Recipe calls for a wok but a 12inch skillet will do. 1-12to14 whole sea bass, cleaned and dried. No Scales. 1.5 tsp kosher salt. 4 dried shitake mushrooms. Stemmees removed. 1TBSP rice wine vinegar. 1.5 tsp sugar. 3 cloves garlic. Minced. 2 Scallions, julienned. 1-3" piece of ginger peeled and julienned. 1\4 cup canola oil. 2 TBSP soy sauce. 6 sprigs cilantro chop, mince or whole/ripped fresh. Place the bass on a baking sheet fitted with a rack. Season cavity and outside with salt. Let air-dry 30 minutes. Transfer to a heatproof platter. Soak mushrooms in 1 cup boiling water for 1 hour until softened. Drain and slice. Mix mushrooms, wine, sugar, garlic and half the Scalliona and and the ginger. Rub over and in cavity of bass. Bring water to a boil in a 14" STEAMER. Place fish still on platter in steamer and cover until cooked through. 12-15 minutes. Remove platter. Heat oil in 1qt saucepan over medium high heat until shimmering drizzle over fish. Garnish with remaining Scallions, the soy sauce and cilantro.