Steamed Whole Fish in Ginger and Oyster Sauce

This is a very simple dish but takes a bit longer time to cook, depending on the size of the fish. This was part of the menu for our Lauren's birthday dinner. The initial plan really was to grill the fish, but given that it is the peak of summer, so outside grilling was out of the question. The hubby wants to grill it in the oven aka bake the fish but I had vetoed his decision. 

Well some of the guests were expected to arrive later in the evening and i just felt that from the time the fish was cooked till the the time the guests arrived, the meat of the fish would have been cold and dried by then and it wouldn't be so appetizing. See that's the setback of baking fish, it eliminates the juices of the meat and it turns out dry and rough when cooled. That's fine if you intend to eat the baked fish immediately right out of the oven, but if it would be eaten an hour or more after it had been cooked, well... it's just a bit discouraging.
However, you would notice that I had also cooked the fish in the oven, but I still wouldn't say that the fish is baked. I had actually wrapped the fish in double layer of foil and then placed it in the oven over the sheet with water. I ensured that the water doesn't dry up and refilled it from time to time. I did this because the fish was too big and wouldn't fit the steamer. I really liked to cook it as a whole and did not want slice it in halves for presentation. Otherwise I would have done so as it is far easier to cook using the steamer!

Ingredients:
1 whole fish (about 2.5kg)
1 cup oyster sauce
cilantro, chopped
4 cloves garlic, crushed
1/4 cup grated ginger
salt and pepper
Method:
Clean the fish, removing everything in the cavity. Slash the fish diagonally on the thickest part of the flesh but not through the bone. In this case since it's a big fish I had made to slashes on both sides. This is to ensure even cooking and that the seasoning and flavors will be evenly distributed while steaming.
Drain the fish with excess water. Pat dry with paper towel.
Prepare a sheet of foil big enough to wrap the entire fish. Sprinkle the half of the chopped cilantro then lay the fish over it.  
Put the crushed garlic inside the fish cavity. 
In a bowl, mix the oyster sauce, grated ginger and salt and pepper. 
Baste both sides of the fish with the seasoning mixture. Pour excess mixture into the fish cavity. 
Sprinkle the rest of the cilantro over the fish then wrap the fish ensuring it is sealed properly but with enough space for a little air t o build steam and prevent the skin from sticking unto the foil. 
On a pre-heated oven put the baking sheet and put a about a cup of water. When the water is hot, slide in the wrapped fish. Cook for about 30minutes. Then remove from the oven, unwrap to check if the flesh is fully cooked. Put back into the oven if the innermost part of the flesh is still pink. Check again after 10 minutes until fully cooked.
Transfer into a serving plate and serve. Enjoy! 
**Note: you'll see in the pic, the fish had been garnished with grated carrots. That's just for presentation and not really necessary :)