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Steamed Fish Fillets with Ginger & Spring Onions

By Kylie Kwong, Sky Taste
Serve as part of a banquet for 4–6

4 x 100g (3 1/2 oz) firm white-fleshed fish fillets
1/3 cup water
2 tbsp shao hsing wine or dry sherry
2 tbsp ginger julienne
1 Chinese cabbage leaf
1/2 tsp white sugar
2 tbsp light soy sauce
1/4 tsp sesame oil
1/2 cup spring onion (scallion) julienne
1 1/2 tbsp peanut oil
1/2 cup coriander (cilantro) leaves
Pinch ground white pepper

1. Place fish in a shallow heatproof bowl that will fit inside a steamer basket. Pour water and wine or sherry 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 4 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 from steamer and place on top of hot cabbage. Pour any liquid left in the 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. Heat peanut oil in a small frying pan until moderately hot, and then carefully pour over fish. Sprinkle fish with remaining spring onion, coriander and pepper, and serve immediately.

Sweet and Sour Tomatoes

Serve as a side dish to accompany a meal or as part of a banquet for 6–8

1 medium-sized red onion, finely sliced
1 tbsp white sugar
2 tsp sea salt
4 small tomatoes
1/4 cup malt vinegar
2 tbsp fish sauce

1. Combine onions in a bowl with sugar and salt, mix well and leave to stand for 30 minutes.

2. Remove cores from tomatoes and cut into wedges. Add tomatoes to onion mixture with remaining ingredients and serve.

Note: This dish should be served on the day of making