Chinese Sea Bass with Pak Choy

I thoroughly enjoy bamboo shoots and water chestnuts with their delicate crispness. In this delicious dish they add crunch to tender steamed fillets of fish.

Ingredients:

1 inch piece of ginger, peeled and sliced

2 garlic cloves, finely chopped

3 spring onions, finely sliced

1 red chilli, seeds removed and finely sliced

30ml soy sauce

15ml sesame oil

15ml sherry

75g bamboo shoots

75g water chestnuts

2 fillets sea bass

2 heads pak choy

steamed or boiled rice to serve

Method:

Mix the ginger, garlic, spring onions, chilli, soy sauce, sesame oil and sherry together in a bowl.

Loosely line the bottom tier of a bamboo steamer with foil. Lay the fish skin-side up on the foil and scatter over the bamboo shoots and water chestnuts. Spoon the soy sauce mixture over the fish and vegetables.

Place the steamer in a wok with a little water boiling in the bottom. Cook for 6-8 minutes in total, adding the pak choy, which you have placed in the other layer of the steamer, half way through cooking. It is ready when the pak choi has wilted and the fish is just cooked through.

Carefully lift the fish from the steamer and place on a serving dish. Spoon the bamboo shoots and water chestnuts over the fish and drizzle with the cooking juices. Serve with the pak choi and rice.