STEAMED COD WITH GINGER AND BOK CHOY (for four)

2 pounds skinless cod fillets (any firm white fish, such as sea bass, or even salmon can be substituted in this recipe)

2 inch piece of fresh ginger, peeled and thinly sliced

½ cup chicken stock

¼ cup Chinese rice wine

4 baby bok choy, quartered

2 tablespoons light soy sauce

1 teaspoon caster sugar

½ teaspoon sesame oil

2 tablespoons peanut oil

4 spring onions, thinly sliced

coriander and steamed rice, to serve

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1.   Place fish in a low bowl (or two bowls if your steamer is a double decker) and position bowl in the bamboo steamer (the bowl should not touch the sides of the steamer to assure that steam can rise to cook the fish).  Scatter ginger over the fish then pour in stock and rice wine.  Bring about 2 inches of water to boil in a wok, reduce heat, cover the bamboo steamer and place it over the simmering water.  Steam for five minutes, then add the bok choy and steam for 2 minutes more, or until the fish just flakes.

2.  Combine soy sauce, sugar and sesame and peanut oils in a saucepan over medium heat for 2 minutes, or until warm.  Serve fish and bok choy with dressing, spring onion, coriander and rice.

adapted from delicious.com