Serves 2.

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Ingredients

2 x 200g Blue Eye Trevalla fillets
300ml chicken stock
100ml light soy sauce
50ml shao xing hua diao wine (Chinese cooking wine)
50g white sugar
1 tbsp grated ginger
1 bunch baby bok choy
6 oyster mushrooms
1 red chilli, deseeded and cut julienne
1 spring onion, cut julienne (just the white section)
arrowroot to thicken
lime wedges to serve

Method
Place chicken stock, soy sauce, Chinese wine and white sugar into a saucepan on low heat until sugar is dissolved.
Allow to cool.
Steam Trevalla in a bamboo steamer.
Place sauce, ginger, bok choy, oyster mushrooms, chilli and spring onion in a wok. When it is simmering thicken with the arrowroot.
Place the Trevalla on a plate, spoon vegetables onto the fish and pour over the sauce.
Serve with wedges of lime.

Recipe courtesy of Jacqui and David, WILD Cafe and Restaurant

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