Score both sides of the bass with a sharp knife. Open bass and lay out skin down. Season well. Spread on a thin layer of shiitakes followed by some ginger and scallions. Fold bass back together and place in steamer lined with napa cabbage leaves. Steam for 10 minutes until fish is fully cooked. Drizzle a little soy syrup and flash with hot curry oil.
Combine all and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.
Make paste and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish.
Recipe Courtesy of Ming Tsai