Ingredients

100 g x 4 firm white-fleshed Fish Fillets like snapper 0.3 cup Water 2 tablespoons shao hsing wine or dry sherry 2 tablespoons Ginger julienne 1 Leaf Chinese cabbage ½ teaspoon white sugar 2 tablespoons light soy sauce ¼ teaspoon Sesame Oil ½ cup spring onion scallion julienne 1½ tablespoons Peanut Oil ½ cup coriander leaf ground white pepper

Description

Place Fish In A Shallow Heatproof Bowl That Will Fit Inside A Steamer Basket. Pour Water And Wine Or Sherry Over Fish, Then Sprinkle With Half The Ginger. Place Bowl Inside Steamer And Position Over A Deep Saucepan Or Wok Of Boiling Water And Steam, Cover

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