Chinese-style steamed Suzuki from Kagawa

Method

1. Suzuki is seasoned with salt, ginger, sake and green onions (chopped) in a bowl.
   

2. Put each slice on an oven sheet and put it in a steamer where steam has risen. Start with high heat. When the color of the fish changes, switch to medium heat and steam for about 1 to 10 minutes. (If you do not have an even sheet, you can steam the whole bowl)

3. Transfer the ② fish to a serving dish and decorate the top with half-cut shellfish.
   

4. Put the sesame oil in a pan and heat it.