2snapper fillets (about 180gm each), bones removed25 gm(5cm piece) ginger, cut into julienne2spring onions, thinly sliced, plus extra to serve1 tbsp eachShaoxing wine and soy sauce25 mlpeanut oil1 bunchwater spinach, thick stalks trimmed1garlic clove, finely chopped2 tspsesame oilTo serve:thinly sliced long red chilli, coriander and steamed rice
Place snapper on a heatproof plate that fits snugly into a large steamer, scatter over ginger and onion, drizzle with Shaoxing and soy sauce, cover and steam over a wok of boiling water until fish is cooked through (8-10 minutes).
Meanwhile, heat 15ml peanut oil in a large frying pan or wok over high heat, add water spinach and garlic and stir-fry until wilted and bright green (2-3 minutes).
Heat sesame oil and remaining peanut oil in a small saucepan until smoking (1-2 minutes). Transfer fish to plates, drizzle over juices, then pour over hot oil, scatter with extra spring onion, chilli and coriander and serve with rice and water spinach.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.