Steamed Fish with Chilli & Garlic

Cook Time 25 minutes

Servings 4

Ingredients

1 bunch spinach, blanched

4 x 180g fillet of white fish of your choice

1 tbsp Shaoxing wine

Spring onions and coriander, to garnish 

Steamed Jasmine rice, to serve

Sauce 

3 tbsp oyster sauce 

3 tbsp soy sauce 

3 tbsp caster sugar

2 tbsp spring onions, white and light green parts only, finely chopped

1 tsp chilli flakes

1 tsp white sesame seeds

4 cloves garlic, minced

1 x 3 cm ginger, minced

½ tsp chicken stock powder (optional)

Pinch white pepper

¼ cup peanut oil

Method

For the sauce, place spring onion, chilli, garlic, ginger and white sesame seeds into a bowl. Heat oil in a small pot until almost smoking and then carefully pour over the ingredients. Add oyster sauce, soy, pepper, sugar and stock powder if using. Stir well to combine and place to one side.

Arrange fish fillets onto a plate that fits into a bamboo steamer and drizzle with pinch of Shaoxing wine. Place the plate into bamboo steamer that is sitting on a wok of boiling water and steam for 3-5 minutes or until the fish is just cooked.

Serve fish with a generous drizzle of sauce, garnish with herbs and serve with rice on the side.