Chinese Steamed Fish with Ginger Shallot Sauce

Bahan-bahan (2 porsi)

• 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))