Steamed Fillet of Fish with Mushroom & Ginger

Most Chinese restaurants use the basic sauce of soy sauce, ginger, dry sherry and scallions to create the very popular steamed whole fish. However, for simple meals at home, any white fillet of fish like tilapia, cod, or catfish will make this recipe ready in 15 minutes; use a baking dish to catch the sauce from the fish and mushrooms to serve over steamed white rice to make a complete meal.
Ingredients:
Two 6 oz tilapia fillets
Sauce:
4 tbs soy sauce
2 tbs dry sherry
1/4 cup chicken broth or water
1 tsp honey or brown sugar
1/4 tsp salt
1/8 black pepper
1/8 tsp chili flake
2 cloves garlic, minced
Accompany with:
2 tbs fresh ginger, thinly julienned
1/2 cup of fresh mushrooms, thinly sliced
4 green onions, cut into 3 inch lengths
Garnish with fresh chopped cilantro

Directions:
In a mixing bowl, combine chicken broth. soy sauce, dry sherry, salt and minced garlic.
Arrange half of the green onions in the bottom of the baking dish. Place fish on the green onions. Top with mushrooms, ginger and the other half of the green onions. Pour the sauce over fish.
Place fish onto the steamer over high heat. Cover and steam fish for 15 minutes. Remove from the steamer, Sprinkle with chopped cilantro and serve.