Chinese-style steamed snapper with ginger and spring onions

This fish is fantastic as a one-dish meal served with steamed jasmine rice. It’s light and very nourishing.

Ingredients

Quantity	Ingredient
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

Place the cabbage and fish on a piece of baking paper or banana leaf in a steamer and set over boiling water. Cover and steam for 12 minutes. Remove from the heat.
Meanwhile, put the chicken stock, oyster sauce, yellow bean soy, sugar, Chinese cooking wine, white pepper, mushrooms and garlic chives in a saucepan over a medium–high heat and stir to combine. Bring to the boil, then remove from the heat.
Heat the sesame oil in a small saucepan over a high heat until smoking.
Transfer the cabbage and fish to a deep serving bowl and pour over the hot liquid.
Garnish the dish with the ginger, spring onions, coriander and chilli, then carefully spoon the hot sesame oil over just before serving with steamed jasmine rice.