Deep Sea Perch with Ginger, Shallot & Sesame

Ingredients

800gm Deep Sea Perch Fillets

1 knob Ginger (2 cm) finely julienned

3 Spring onions, finely sliced

½ bunch Coriander

Sea Salt

Sesame and Soy Sauce

4 tbls Chinese Cooking Wine

3 tbls Light Soy

2 tbls Sesame Oil

2 tsp White sugar

Pinch of White Pepper

Method

To make the sauce, in a small saucepan combine the Chinese cooking wine, light soy, white sugar, white pepper and sesame oil. Bring to the boil, reduce heat, simmer for one minute.

Portion the fish into 4 portions. Season the deep sea perch fish fillets lightly with sea salt, place the julienned ginger on top of the fish fillets. Arrange the fillets in a bamboo steamer, cover and steam over boiling water for 5-7 minutes.

Remove the fish fillets from the steamer and place on individual deep plates, pour the hot sauce over the fillets. Garnish the fish with the thinly sliced spring onions and coriander leaves. Serve with steamed Asian greens and steamed rice.

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