Name: Steamed snapper with ginger, soy and sesame
Yield: 2
Ingredients: 2 snapper fillets (about 180gm each), bones removed; 25 gm (5cm piece) ginger, cut into julienne; 2 spring onions, thinly sliced, plus extra to serve; 1 tbsp each Shaoxing wine and soy sauce; 25 ml peanut oil; 1 bunch water spinach, thick stalks trimmed; 1 garlic clove, finely chopped; 2 tsp sesame oil; To serve: thinly sliced long red chilli, coriander and steamed rice

Ingredients

2 snapper fillets (about 180gm each), bones removed

25 gm (5cm piece) ginger, cut into julienne

2 spring onions, thinly sliced, plus extra to serve

1 tbsp each Shaoxing wine and soy sauce

25 ml peanut oil

1 bunch water spinach, thick stalks trimmed

1 garlic clove, finely chopped

2 tsp sesame oil

To serve: thinly sliced long red chilli, coriander and steamed rice

Method

Main

1.Place snapper on a heatproof plate that fits snugly into a large steamer, scatter over ginger and onion, drizzle with Shaoxing and soy sauce, cover and steam over a wok of boiling water until fish is cooked through (8-10 minutes).

2.Meanwhile, heat 15ml peanut oil in a large frying pan or wok over high heat, add water spinach and garlic and stir-fry until wilted and bright green (2-3 minutes).

3.Heat sesame oil and remaining peanut oil in a small saucepan until smoking (1-2 minutes). Transfer fish to plates, drizzle over juices, then pour over hot oil, scatter with extra spring onion, chilli and coriander and serve with rice and water spinach.