with Sautéed Chive and Crispy Bacon Serving 1

For the Steamed Fish

Ingredients:

• 6-8 ounces filet of Fresh Chilean Sea Bass or filet fresh Onaga (red snapper) Skin on
• ½ tablespoon of vegetable oil
  

• ¼ tablespoon of sesame oil
• 2 stocks of green onion
  
• 1 tablespoons of slices ginger
  
• 1 tablespoon of oyster sauce
  
• ½ tablespoon of Aloha Shoyu Sauce
  
• 2/3 tablespoon whisky Ground black pepper to taste
• 4 strips of Bacon
• ½ cup of Chives cut about quarter inch long

Preparation:
~ Pre heat your steamer at a high heat
~ On a steam able plate, pour the vegetable oil in to the plate, then lay the fish down (this will prevent the fish to stick on the plate after you steam)
~ Add Ginger, oyster sauce, sesame oil, whisky, black pepper and green onion then steam for about 8-10 minutes depend on how high of your steamer.
~ in a sauté pan cook the bacon until it turn crisp (No need add any oil, the bacon will release the oil by itself) then add chive and cook for a minute or two (or until the chive is cook, depend on the heat)
~ Before serve, remove the white part of green onion and ginger and top with sautéed chive and bacon.
~ For the green onion, cut in half between the white and the green part. Use the white part for steaming on top of the fish, and slices the green part and put aside for garnish later.