4 fillets firm fleshed white fish
2 cloves garlic, finely chopped
1 inch long piece of peeled and julienned ginger
1 - 2 long red chillies, finely sliced diagonally
1/2 tsp. ground szechuan pepper
3 good sized scallions (green onions) sliced diagonally
1 tbsp. oyster sauce
1 tbsp. Chinese cooking wine or dry sherry
Lettuce or cabbage leaves for cooking

Line the bottom of a bamboo steamer with the leaves and place the fish on top. Combine oyster sauce and cooking wine in a small bowl and whisk to combine. Spoon over fillets. Evenly sprinkle over garlic, ginger, chilli and pepper.

Cover steamer and place over gently boiling water for 10 - 12 minutes or until fish springs back when prodded with a finger.

When serving, try and save any juices retained in leaves and spoon over fillets. Sprinkle the scallions on top and serve with rice or rice noodles.

Submitted by: chefdave