1/2 tsp black pepper
1 tsp sesame oil
570 ml of water or stock
150 ml Chinese rice wine or dry sherry
450 g fresh fish fillets
1 tbsp finely chopped fresh root ginger
1 tsp chilli bean sauce
2 tbsp low salt soy sauce
fresh coriander leaves, to garnish
Cut the fish fillets into 2 inch (5cm) square pieces and mix with the pepper and sesame oil.
Bring the water (or stock) and rice wine to the boil in a wok or saucepan, boil for 1 minute and then lower the heat until the liquid is just simmering. Add the fish chunks and simmer for 3-5 minutes. Add the ginger, chilli bean sauce and soy sauce. Let simmer for a minute or until the fish is just cooked through.
Garnish with coriander leaves and serve at once.