Steamed fish with ginger and hoisin sauce

Banana leaves impart a delicate flavour to this recipe. If you don't grow your own, check out Asian food stores for fresh or frozen leaves.

Ingredients

800 g	White fish, fillets, skinned and boned (Main)
2 Tbsp	Hoisin sauce
¼ cup	Fresh ginger, finely julienned
¼ tsp	White pepper, finely ground
2 Tbsp	Light soy sauce
2	Spring onions, small, (green part only), thinly sliced
2 Tbsp	Shaoxing rice wine, or dry sherry

Directions

1. Cut the fish into serving-sized pieces. Brush with the hoisin sauce.
2. Line a large steamer with banana leaves. If the leaves are not available, use oiled baking paper. Add the fish in a single layer. Dot with the hoisin sauce. Sprinkle with the remaining ingredients.
3. Cover and steam over simmering water for about 5 minutes, until cooked.
4. Serve immediately, topped with sesame seeds, if preferred.