1 tbsp peanut oil3 cm piece ginger, thinly sliced2 red shallots, thinly sliced2 cloves garlic, thinly sliced1 tsp finely chopped coriander roots½ tsp white peppercorns, crushed500 ml (2 cups) fish stock60 ml (¼ cup) light soy sauce1 tbsp brown sugar150 gm oyster mushrooms, larger ones torn lengthways1 bunch gai lan (Chinese broccoli), trimmed4 (about 200gm each) snapper filletsto servecoriander sprigsto servesteamed rice
Heat oil in a large frying pan over medium heat, add ginger, shallot, garlic, coriander root and peppercorns and cook for 2 minutes or until soft. Add fish stock, soy sauce and sugar, cover and bring to the boil over medium heat. Add mushrooms and gai lan and place fish on top, cover and simmer for 10 minutes or until fish is cooked through.
To serve, divide fish and vegetables between bowls, ladle over broth, scatter with coriander and serve with steamed rice.