Rinse the fish well and pat dry with a kitchen towel. Score both sides.
Rub the fish with salt and pepper, including the cavity.
Start heating about three inches of water in the steamer.
Julienne the wood ears.
Core, deseed and julienne the bell pepper.
Lay the fish on a heat-proof dish (see notes after the recipe).
Scatter the julienned wood ears and bell pepper on top (yes, some will fall around the fish and that's fine).
Mix together the soy sauce, fish sauce, garlic and sugar. Pour over the fish.
Drop the plated fish in the steamer basket and steam over briskly boiling water for 20 to 25 minutes depending on the size of the fish.
Drizzle sesame oil over the fish and, optionally, garnish with torn mint leaves, before serving.