Steamed fish with ginger, chilli and hot sesame dressing

Instructions

1 Line a heatproof dinner plate with a large sheet of baking paper. Place fish on paper in a single layer and sprinkle with ginger, chilli and spring onions. Fold up paper to enclose.

2 Add enough water to a large wok to fill to 5cm and bring to the boil. Place plate in a large bamboo steamer and cover with lid. Reduce heat to a gentle boil and place steamer in wok over water. Steam for 6-7 minutes until fish is just cooked and flakes easily.

3 Meanwhile, place sesame oil, soy sauce, Chinese rice wine and garlic in a small saucepan and heat until boiling.

4 Serve fish and rice with Asian greens. Drizzle with a little of the hot dressing and garnish with extra sliced spring onions.