4 x 220g thick white fish fillets (blue eye cod, ling or other)
1 tbsp sesame oil
4cm piece ginger, peeled, cut into matchsticks
3 green onions (shallots), sliced into long strips
1/3 cup coriander sprigs
1/3 cup light soy sauce
1 tbsp oyster sauce
1 tbsp chilli garlic sauce
2 tbsp lime juice
2 tbsp caster sugar
¼ cup water
2 bunches baby bok choy, trimmed, halved lengthways
¼ cup good quality peanut oil
2 birds-eye chillies, seeded, thinly sliced
1 tsp black sesame seeds
Steamed Jasmine rice, to serve
Pour enough water to come 1/3 of the way up sides of a wok or large saucepan, that will fit a 12-inch bamboo or metal steamer on top and bring to the boil. Line steamer with baking paper.
Place fish in steamer and drizzle with sesame oil. Rub all over fish with your fingers. Sprinkle ginger on top. Cover with lid then sit steamer over water and steam for 10-15 minutes or until fish is cooked through. (cooking time will vary depending on thickness)
Place onions and coriander in a bowl of cold water while fish is cooking. Combine sauces, juice, sugar and water in a jug and stir until sugar dissolves. Set aside.
Remove steamer from wok or saucepan and set aside to rest for 3-4 minutes. Add more water to wok or saucepan, if required, and bring to the boil. Add bok choy to boiling water and cook until tender and wilted. Drain.
Meanwhile, heat peanut oil in a small saucepan until hot. Remove from the heat. Add half of the chilli and seeds. Transfer fish and bok choy to a serving plate. Spoon over hot oil mixture. Drain coriander and onions and sprinkle over fish. Spoon over dressing, sprinkle with remaining chilli and serve with rice.
Tip: To prevent bamboo steamer from burning around the bottom, sit a wire rack or wire cake rack over simmering water and sit steamer on top.
You can also use fresh salmon or trout fillets.