Fish is a good source of omega-3 fatty acids and has several health benefits. We try to eat fish at least once a week. Steamed fish has fewer calories and less fat than the fried version. The flesh of this fish fillet is firm and flaky with a delicate and sweet flavour and goes well with the delicious sauce.

Normally a whole fish is steamed but I find this recipe goes with fish fillet too - just make sure the fish fillet is very fresh. Fresh fish should have a mild scent and moist flesh and should appear freshly cut. I like to buy my fish from the Farmers market where the fresh fish fillets are vacuum packed, thus avoiding air contact and guaranteeing good quality. Don't buy fish that has a strong fishy odour or looks slimy, milky or has dark edges.

INGREDIENTS

• 300 gm fresh  snapper fillet (or any white fish)

• Sauce mixture (stir together)

  • 1/2 teaspoon salt

  • 1/4 teaspoon sugar

  • 1 teaspoon light soy sauce

  • 1/2 teaspoon sesame oil

  • Dash of white pepper

  • 1/2 tablespoon cooked Canola oil

  • 2 1/2 tablespoons water

  • 1 thumb nail size ginger (finely shredded)

  • 1 Chinese mushroom (soaked in hot water & sliced)

  • 1/2 teaspoon of fresh chilli (finely sliced)

• Garnish:

  • 1 tablespoon Canola oil

  • 1 stalk spring onion (finely sliced)

  • 1/2 teaspoon fresh chilli (finely sliced)

  • 1 teaspoon fried onions

METHOD

1. Place 3 teaspoons in the middle of the base of a pyrex dish. Put fish fillet on top of the spoons.

2. Pour sauce mixture over the fish fillet.

3. Put into a steamer and steam for 8 minutes or until cooked. Fish is cooked when it turns fully opaque. Do not overcook.

4. Carefully remove the fish to a serving plate.

5. Heat 1 tablespoon of oil and pour on top of the fish fillet. Garnish with spring onion, fresh chilli and fried onions.

6. Lastly, pour the steamed sauce over the fish fillet and serve with steamed rice.