Steamed fish with ginger and spring onion sauce

Ingredients (serves 4):
2 x 200g cod fillet
Salt and white pepper
4 bok choy, cut into half

For the sauce:
1 tbsp FairPrice oyster sauce
3 tbsp cooking oil
3 tbsp light soy sauce
4 tbsp water
3 tbsp Shaoxing rice wine
1 garlic clove, crushed
1 thumb-sized piece of ginger, sliced finely
4 spring onions (white parts only), chopped into 1-inch pieces
2 tsp sugar
1/4 tsp sesame oil

To serve:
4 spring onions (green parts only), finely sliced
1 red chilli, sliced lengthwise

Method:
1. Season the fish in salt and white pepper and steam for 10 minutes until the flesh flakes easily when tested with a fork.
2. To make the sauce, heat the oil in a saucepan.
3. Add the ginger and garlic and fry for about 30 seconds, until it becomes fragrant but not browned.
4. Add the rest of the ingredients.
5. Reduce the heat and simmer for about 2 minutes.
6. Blanch the bok choy for 30 seconds in boiling water. Drain well.
7. To serve, place the bok choy at the bottom of the plate and place the fish over it. Pour the sauce over the fish and garnish with the spring onions and chilli.

Tips:
Recipe uses FairPrice Premium Oyster Sauce ($2.45) available at all FairPrice supermarkets.

You can pour this sauce over any firm white fish, be it a pomfret or snapper. Just make sure that the fish you use is the freshest.

Recipe source: Today newspaper (22 May 2008)