Cantonese classic: Steamed snapper fillets with ginger and shallots

1. Place fish in a shallow heat proof bowl that will fit inside a steamer basket. Pour water and wine over fish, then sprinkle with half the ginger. Place bowl inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 5-6 minutes.

2. Cut Chinese cabbage leaf into four squares and slip inside steamer. Cover and steam for a further 2-3 minutes, or until cabbage has warmed through and fish is just cooked. The flesh should be white; if it is still translucent, cook for another minute or so.

3. Remove cabbage from steamer and arrange on a serving plate. Using a spatula, carefully remove fish fillets from steamer, and place on top of hot cabbage.

4. Pour any liquid left in bowl over fish, sprinkle with sugar and drizzle with combined soy sauce and sesame oil, then sprinkle with remaining ginger and half the spring onion.

5. Heat peanut oil in a small frying pan until moderately hot, then carefully pour over fish. Sprinkle fish with remaining spring onion, coriander, and serve at once.

Recipe tips:

Other fish suitable for this recipe include: Blue eye, bar cod, bream, King George whiting, ling, barramundi, mahi mahi, Murray Cod.

This classic "ginger and shallot" dressing is also delicious with: Steamed silken tofu (excellent vegetarian option), steamed king prawns, white-cooked chicken or steamed oysters.

If allergic to nuts you can use substitute the peanut oil with vegetable oil, and you can omit the sesame oil.

You can use bok choy instead of Chinese white cabbage.

You can replace the coriander with fresh mint or dill.