Steamed Snapper with Ginger, Shallots & Soy

1. Place snapper on a large heatproof plate that fits inside a large steamer. Sprinkle over the ginger, chilli (if using) and green onions. Drizzle over wine and soy sauce. Cover and place over a large saucepan or wok of boiling water and steam until fish is just cooked, approx. 5 minutes.
2. Meanwhile heat 1 tablespoon peanut oil in a large frying pan or wok over high heat. Add Choy sum and stir fry until just cooked and still bright green, approx. 3 – 4 minutes. Alternatively steam or microwave.
3. Heat remaining peanut oil and sesame oil in a small saucepan for a minute or two until smoking. Remove from heat, add garlic.
4. Divide fish between four plates and top with the juices from the plate. Pour over the hot oil and serve immediately with choy sum.

To serve: Place one cup of long grain or jasmine rice in a high-sided microwave safe container. Add a pinch of salt and 2 cups boiling water and microwave on high for 17 minutes. Fork over and leave for 3 minutes.