Steamed Whole Silver Perch with Chinese Rice Wine and Ginger

One whole silver perch

For the sauce
1 tbsp Chinese rice wine
3 tbsp of fish sauce
Juice of one lemon
1 tbsp white sugar
Fresh chilli, seeded and sliced

Garnish
1 bunch roughly cut fresh coriander, leaves only
1 tbsp of sliced ginger

1. This recipe requires a steamer basket big enough to hold the whole fish on a     large plate with enough room around it to allow the steam to rise evenly.

2. Place the chopped ginger inside and over the top of your whole fish, place your     fish onto your plate and into your steamer basket.

3. Cover and steam over simmering water for 10 to 15 minutes or until cooked.     The fish is cooked when the flesh turns white.

4. While your fish is steaming add your ingredients to a small bowl and mix until     the sugar dissolves.

5. Remove plate from steamer, garnish your fish with the remaining ginger and     coriander then drizzle with sauce.

6. Serve and enjoy with a chilled glass of pinot or any sharp, fruity white wine.