1 knob of ginger
1 clove garlic
½ tsp. Sichuan pepper, toasted
150g of butter, brought to room temperature
2 x 150g pieces of Rockling or any white fish
½ tsp. sesame oil
1 tbs. soy
1 tbs. Shaoxing wine
Steamed Asian greens, to serve
Mince the garlic and ginger and mix with the butter, Sichuan and a pinch of salt. Spread the butter mixture into the centre of a piece of cling film. Fold cling film over and then, holding the two ends, roll to form a cylinder shape. Refrigerate for 1 hour or until form.
Heat a steamer basket over a wok filled with water.
Combine the sesame oil, soy and Shaoxing wine in a small bowl. Place the fish fillets on to a plate that fits in the steamer and pour over the sauce. Steam for 5 minutes.
Once cooked slice two pieces of ginger and garlic butter and place on each piece of fish. Serve with Asian greens.