700-800g Sea Bass (filleted) , or trout
1 Tbsp Rice Vinegar or white wine vinegar
2 Tbsp VEG oil
3 Tbsp Soy
1.5 Tsp Sugar
6-10 rashers Pancetta or bacon, cut into thin stripes
3 Dried mushrooms, soaked and shredded thinly
3 Spring onion, shredded
15g Fresh ginger shredded
Mix Vinegar, Oil, Soy and sugar in a bowl
Place the fish on a shallow dish and scatter bacon, mushroom, half of spring onion and ginger, between the fillets and over.
Pour sauce over the fish and steam about 15-18 minutes. Sprinkle with rest of the spring onion.