CHINESE STEAMED PEARL PERCH WITH GINGER AND SHALLOT

as made by Katrina Ryan on Escape with ET

Serves 2 

2 fillets pearl perch about 180g each 
1 ½ tblspns castor sugar 
1 ½ tblspns soy sauce 
1 ½ tblspns Shaoxing wine 
1 ½ tblspns peanut oil 
1 tsp sesame oil 
2 tblspns finely shredded ginger 
10 snowpeas 
2 green shallots finely sliced 
jasmine rice and roasted pumpkin to serve 

Directions :

Put the sugar, soy sauce, Shaoxing wine, peanut oil and sesame oil in a shallow bowl. 

Add the fish fillets and top with the ginger. Place the bowl in a steamer and steam for about 3 minutes. 

Put the snowpeas in the steamer next to the bowl and cook for a further 3 minutes or until the fish is cooked. 

Place a spoonful of jasmine rice and some roasted pumpkin in a serving bowl and top with the snowpeas and fish. 

Toss the shallots in the sauce and pour over the fish.