| • | Combine celery, scallions, garlic, soy sauce, oil, sherry, ginger and sugar in a normal bowl and set up aside.
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| • | Gently make 3 or 4 little diagonal pieces along both the sides of the fish, with a abrupt knife.
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| • | Place the fish in a shallow baking dish.
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| • | Spoon the veggie mixture, cooked before, all over the fish.
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| • | Place 4 inverted custard cups in a large wok.
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| • | Set the baking dish on top of the cups.
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| • | Add very red-hot water to the wok, about 1 inch deep.
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| • | Cover the wok and bring in the water to a boil, all over high heat.
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| • | Reduce the heat up and steam the fish for 25 minutes.
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| • | Chinese Style Steamed Fish is ready.
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