Steamed Whole Tilapia with Ginger and Shallots

I made this with a fish called Bronzino because that is what they had at the supermarket. You could probably use any kind of mild white fish.

Ingredients:
1 2/3 lb whole tilapia fish, scaled, cleaned and gutted
1/6 cup julienned, peeled fresh ginger
7 oz Chinese long beans (or green beans)
1 T dry sherry
1/2 tsp granulated sugar
1/6 cup tamari
1/4 tsp toasted sesame oil
1/6 cup julienned shallots
1/8 cup peanut oil
small pinch of freshly ground pepper

Place the fish on a chopping board. With a sharp knife, cut three diagonal slits into the side of each fish, then cut three diagonal slits in the opposite direction to make a diamond pattern. Turn the fish over and repeat on the other side. Place fish in a steamer basket (can trim tails to make fit). Gently rub half of the ginger over the fish and into the slits. Place beans in basket surrounding fish. Bring 2 inches of water to a boil in pot over medium-high heat and place basket over. Pour 1 Tbsp of sherry over fish. Cover and steam fish for about 12 minutes or until fish is cooked through. Fish should be white through to the bone, so check slits to make sure cooked.

Remove the steamer basket from pot. Transfer the beans to the cutting board and slice diagonally into 2-in pieces, then sprinkle them around a serving platter. Using a metal spatula, carefully transfer the fish to the platter. Sprinkle the sugar evenly over the fish. Combine the tamari and sesame oil in a small bowl, then drizzle it over the fish. Sprinkle the fish with the remaining ginger and half of the shallots.

In a small saucepan, heat the peanut oil over high heat until it begins to smoke, about 3 minutes. Slowly and carefully drizzle the hot oil over the fish. Garnish with remaining shallots and pepper, and serve immediately.