Steamed Fish

1 lb white fish fillet or 1-1/2 lb whole fish
3/4 inch fresh ginger, finely julienned or microplaned
1 green onion, julienned
3 tbsp soy sauce
1 tsp dark soy, Pearl River Mushroom Flavored
1 tbsp oyster sauce
1/2 tsp sesame oil
fresh ground pepper
few pieces of pickled habanero, chopped (try not to touch the peppers)
3 cloves garlic, minced or microplaned
4 tbsp canola

Get the steamer boiling.
Use a serrated knife to check to see if the fish is cleanly scaled, clean the cavity and rinse the fish.  Place fish on a plate and sprinkle half the ginger on the top of the fish.  When the water is boiling, place the fish into the steamer, cover (never, never open the cover to check!) and steam for 15 minutes.  While the fish is steaming, put the oil, garlic and rest of the ginger in a small pot on moderate heat.  Saute until the garlic is just turning color.  Remove from heat and add the rest of the ingredients except the green onions.  When the fish is done, remove from the steamer and pour the sauce over the fish and garnish with the green onions and serve right away.