Steamed snapper with shitake, proscuitto and bamboo shoots

Method

Cut the snapper fillet into 8 equal portions. Mix all the seasoning ingredients together.

Brush the peanut oil over 2 round plates, each large enough to hold 4 pieces of fish. Alternatively, lay a piece of parchment paper on the base of both baskets of a double-decker steamer, with the paper big enough to come a little up the sides so the liquid won't run off. Place the fish on the plates or paper, allowing space between each piece. Layer the prosciutto, bamboo shoots and mushrooms over the top of each piece. Pour the seasoning over. If using plates, place in a steamer basket.

Place the steamer baskets over a pot or wok of rapidly boiling water. Cover with the lid and steam for 6 minutes, or until the fish is just cooked through. You may want to swap the steamer baskets around after 3 minutes. Carefully remove the plates or paper from the steamer and sprinkle with green onions and a pinch of white pepper.

I use prosciutto instead of Yunnan ham as it is easier to get. Any large, white-fleshed fish works well. A few slices of chilli and ginger make a welcome addition to the fish; just sprinkle over at the steaming stage.

Something to drink Pinot noir. The snapper has enticing earthy flavours. Try a bottle of 2010 Ata Rangi Crimson Pinot Noir from Martinborough, New Zealand (about $35). It has smoky and spicy notes, while the palate is light, silky smooth and seamlessly balanced.