100g |
chinese cabbage, shredded |
1 x 220g |
snapper fillet or other firm white fish fillet |
250ml |
Chicken stock |
or 250ml |
fish stock |
1 1/2 tablespoons |
oyster sauce |
2 1/2 tablespoons |
light yellow bean soy |
1 teaspoon |
caster sugar |
60ml |
chinese cooking wine |
1/2 teaspoon |
freshly ground white pepper |
5 |
oyster mushrooms, torn into small pieces |
3 |
garlic chives, cut into 3 cm lengths |
1 1/2 tablespoons |
sesame oil |
4 cm piece |
fresh ginger, julienned, to garnish |
2 |
spring onions, thinly sliced on the diagonal, to garnish |
5g |
coriander leaves, to garnish |
1 |
long red chilli, sliced on the diagonal, to garnish |