1 x 700g Ocean Perch, scaled, gilled and gutted
1 tablespoon finely julienned ginger
2 teaspoons peanut oil
1 clove garlic
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon shao xing (see notes)
1 teaspoon sesame oil
1 teaspoon white sugar
⅓ cup sliced green onions
¼ cup coriander leaves
Steamed jasmine rice, to serve
Steamed bok choy or Chinese broccoli, to serve

Half fill a wok or large saucepan with water and bring to the boil.

Rinse the belly cavity of the fish, rub away any black lining and pat dry with paper towel. Cut several deep slashes into the thickest part of both sides of the fish.

Place a plate in a steamer basket, or line with baking paper. Place the fish in the steamer and sprinkle with the ginger.

Place steamer over wok or saucepan, cover and steam for 12-15 minutes until the fish is opaque and flesh flakes easily when tested with a fork.

Meanwhile heat the peanut oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute, add the soy sauce, oyster sauce, shao xing, sesame oil and sugar.

Remove the plate from the steamer and pour the sauce over the fish. Sprinkle with green onions and coriander leaves and serve immediately with steamed rice and bok choy or Chinese broccoli.