Because this dish is so simple, the freshest and best-quality fish must be used. As such a small amount of stock is required, you can save time by using a ready-made fresh stock, heated with the garlic and ginger from the stock.
450 gr (1 tb) cod loin, monkfish or any firm white fish fillet
120 ml (4 fl oz) Chinese chicken stock
3 tbsp chinese wine
7-5 cm (3 in) piece fresh root ginger, peeled and cut into julienne
1 1/2 Chinese white cabagge leaves, cut into quarters
3/4 tsp caster sugar
3 tbsp light soy sauce
1/2 tsp sesame oil
1 bunch spring onions, cut into julienne
2 tbsp peanut or groundnut oil
1/2 x 20 gr pack fresh coriander, leaves only
ground white pepper
You will also need: a 23 cm (9 in) Chinese steamer. If your steamer basket is smaller than this, cook in batches.
Place the fish in a shallow heatproof bowl that will fit inside your steamer basket. Pour the chicken stock and chinese wine over fish, then sprinkle with half the ginger julienne. Place the bowl inside the steamer over boiling water and steam, covered, for 5-6 minutes. Then slip the cabbage into the steamer, cover and steam for 2-3 minutes, until cabbage has warmed through and the fish is cooked. The fish is ready when it is white and no longer translucent.
Remove the cabbage from the steamer and put it into a serving dish. Using a fish slice, carefully remove the fish from the steamer and place it on top of the cabbage. Pour any stock that is left in the bowl over the fish, then sprinkle with the caster sugar and drizzle over the soy sauce and sesame oil. Garnish with the remainig ginger julienne and half of the spring onions.
In a small pan, heat the peanut or groundnut oil until it reaches smoking point. Slowly and carefully drizzle the hot oil over the fish and garnish with the remaining spring onions, coriander and a small pinch of white pepper. Serve immediately.