Rub the fish with a little turmeric and vegetable oil. Soak the glass noodles, enoki mushrooms, and wood ear mushrooms in water until softened. Simmer the lotus seeds until tender. Slice the mushrooms thinly, tie the enoki mushrooms into small bundles, and mix all the mushrooms with 1 tablespoon oyster sauce, sesame oil, soy sauce, 1 teaspoon sugar, and black pepper. Toss well to coat evenly.

Sauté the onion until fragrant, then add all the mushrooms and stir-fry over medium heat so they absorb the seasonings. Once cooked, add the julienned carrot, thinly sliced onion, lotus seeds, ginger, and orange peel. Stir to combine. Prepare to steam the fish: place the glass noodles on the bottom, then the stir-fried mushrooms, and finally arrange the fish on top.

Bring a pot of water to a boil and place the prepared fish dish in the steamer. Steam for about 15 minutes, checking the water level and adding more if needed. Add green onions and chili pepper, then steam for another 10 minutes until done.

To serve, take the glass noodles from the bottom first, then the mushrooms and fish. You can serve it with a salad. Enjoy hot for the best flavor.