• 2 x 200g barramundi fillets
• 150g bok choy, cut lengthwise into quarters
For the sauce
• 3 tbsp cooking oil
• 1 clove garlic, crushed
• 3 tbsp light soy sauce
• 4 tbsp chicken stock
• 3 tbsp Chinese rice wine (hua tiao jiu)
• 1 tbsp oyster sauce
• 3 tbsp minced fresh ginger
• 3 sprigs spring onions, cut into 2cm lengths
• 2 tsp sugar
• ½ tsp sesame oil
• a pinch of ground white pepper
• 3 sprigs spring onions, finely sliced
• a handful of coriander leaves
• 1 red chilli, sliced
1. To make the sauce, heat oil in a saucepan over medium heat. Add garlic and fry for about 20 seconds, then add the remaining ingredients.
2. Bring to a boil, then reduce the heat and simmer for 2 minutes. Set aside.
3. Bring a pot of water to boil. Blanch bok choy in hot water for 30 seconds. Drain well.
4. Pat fish dry with paper towels and lay on a steamer tray lined with baking paper. Steam for 7 to 9 minutes. The fish is ready when the flesh flakes easily when tested with a fork.
5. To serve, place bok choy on a serving plate, top with the barramundi fillet and pour the sauce over. Garnish with spring onions, coriander leaves and red chilli.