Steamed Ocean Perch with Ginger and Soy

1 whole ocean perch, cleaned
1 tablespoon finely julienned ginger
2 teaspoons peanut oil
1 clove garlic
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon Chinese rice wine (shao hsing)
1 teaspoon sesame oil
1 teaspoon sugar
1/3 cup green onion, sliced
1/4 cup coriander leaves (or fresh cilantro)
steamed rice steamed bok choy or Chinese broccoli

Half fill a wok or pot with water and bring to the boil. Thoroughly rinse
the belly cavity of the fish and rub away the black lining using a new
dish cloth or your fingers. Pat the fish dry with a paper towel. Using a
sharp knife score the thick part of the fish 2 to 3 times on each side to
allow for even cooking. Place the fish on a plate and sprinkle with the
ginger julienne. Put the plate inside the steamer basket and cook covered
for 12 to 15 minutes or until the fish is opaque and flakes easily when
tested with a fork. Meanwhile heat the peanut oil in a small pot. Add the
garlic and cook for 1 minute, add the soy sauce, oyster sauce, Chinese
rice wine, sesame oil and sugar. Remove the plate from the steamer and
pour the sauce over the fish. Sprinkle over the sliced shallots and
coriander leaves. Serve immediately with steamed rice and bok choy or
Chinese broccoli.
Serves 2.

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