850gsilver perchcleaned, gutted and descaled by your fishmonger. You can also use cod, halibut, threadfin, grouper, sea bass, trout, snapper, pomfret and trevally. As well as bream, flounder, ocean perch, coral trout, red emperor and salmon.
Heat up 5 tablespoons of extra virgin olive oil in a non-stick frying pan and stir-fry the garlic and ginger until lightly golden on low heat. Remove and set aside in a small bowl.
Marinade the fish by rubbing the whole fish with salt, ground white pepper and dry sherry.
Make three diagonal cuts about 1 cm deep across the fleshy part of the fish on both sides.
For cooking the shiitake mushrooms and goji berries sauce:
Heat up the non-stick frying pan with 2 tablespoons of extra virgin olive oil, add in the shiitake mushrooms and stir-fry for 2 minutes on medium heat. Then add in the gluten free soy sauce, sesame oil, dry sherry and water and cook for another 3 minutes on low to medium heat.
Lastly, add in the goji berries, spring onion and red chilli, and stir-fry for another 1 minute on low to medium heat. Set aside.
For steaming the fish:
Place a steaming rack in a large wok and fill the wok with one third full of water and bring to a rolling boil.
Put the fish in a large deep plate then place into the wok and steam for 10 to 15 minutes or until fish is cooked through on high heat. Steaming time depends on the size of the fish.
When fish is ready, pour the shiitake mushrooms and goji berries sauce onto the top of the fish and distribute evenly.
Garnish with coriander, then drizzle the garlic and ginger oil on top of the shiitake mushrooms and goji berries sauce.