Steamed Bass with Cider and Ginger

Name: Steamed Bass with Cider and Ginger
Cuisine: American
Ingredients: Vegetable oil; 1 whole bass (about 5 pounds), spine removed with head and tail intact; 1-inch piece fresh ginger, peeled and cut into fine julienne (about ¼ cup); 1 small hot red chile pepper, seeded and cut into fine julienne; 2 ripe tomatoes—peeled, seeded, and thinly sliced; 3 small carrots, cut into 2-inch julienne and blanched for 1 minute (about 1 cup); 2 medium leeks-halved lengthwise, washed, cut into 2-inch julienne, and blanched; Salt; ¼ cup lightly chopped Italian parsley; ½ cup apple cider