1/4 cup fish stock
2 tablespoons mushroom (or normal) soy sauce
Splash of Chinese rice wine (or dry sherry)
Inner leaves of 3 baby bok choy
8 baby oyster mushrooms
2 x 180 gm whiting fillets
1/2 teaspoon freshly grated ginger
Sesame oil
3 spring onions, finely sliced on the diagonal


1. In a flat soup bowl that will fit in a large steamer
2. Put a little stock, half the soy, rice wine, bok choy and mushrooms 
3. Top with the fish, a little more stock, the remaining soy and the ginger
4. Place the dish in the steamer basket, cover and cook for about 4-5 mins
5. Serve sprinkled with a little sesame oil and garnish with spring onion





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