Clean the fish and pat dry. Thinly slice the bell peppers, onion, ginger, and lemon zest. Soak the wood ear mushrooms, glass noodles, and enoki mushrooms until softened. Cut the wood ear mushrooms into small pieces. Tie the enoki mushrooms into small bundles to keep them neat.

In a bowl, mix 2 tablespoons fish sauce, 1 tablespoon sugar, seasoning powder, and black pepper. Score the fish a few times on both sides, then rub the marinade all over the inside and outside of the fish. Arrange the wood ear mushrooms, enoki mushrooms, tomato, and asparagus around the fish and steam for 10 minutes.

Open the lid and add the bell peppers, ginger, lemon zest, and glass noodles around the fish. Continue steaming for about 30 minutes until done. To serve, you can place the fish on a rack over a small candle to keep it hot throughout the meal. Sprinkle black pepper, onion, and celery on top before serving.