Wine match suggestion: Sauvignon Blanc 

Serves 2 / Prep 15 minutes / Cook 10 minutes

STEP ONE
Cut the spring onions into 5 cm lengths, then finely shred lengthways and place in cold water in the fridge to curl for garnish. Finely slice the ginger into thin threads and set aside. In a small bowl, whisk together the soy sauce, Shaoxing wine and sugar; set aside.

STEP TWO
Choose a plate that fits your steamer and will hold the fish fillets. Scatter the cherry tomatoes and a quarter of the ginger on the plate (these act as a bed).

STEP THREE
Place the fish fillets on top of the tomato-ginger bed, cover, and steam over boiling water until cooked through, about 6–8 minutes.

STEP FOUR
While the fish steams, warm the Peanut (or Sunflower) oil and Sesame oil in a small saucepan over medium heat. Add the remaining ginger threads and cook until they sizzle and turn golden — then remove from the heat.

STEP FIVE
Divide the fish and tomatoes between two warmed bowls. Mix any juices on the plate with the soy-Shaoxing mixture and pour over the fish. Drain and top with the curled spring onions and sliced chilli, then carefully pour over the hot ginger oil. Finish with coriander leaves and toasted sesame seeds if liked. Serve with rice.