Steamed Fish Fillets on Bokchoy Recipe

Cook the bokchoy:  Heat peanut oil in pan, and add the ginger, garlic, and onion. Add the chopped bokchoy then stir. Season. Pour in water then cover pan for 2 to 3 minutes. Plate cooked bokchoy; set aside.

Cook the fish:  Place fillets on a plate that fits inside a steamer basket. Pour water and rice wine or sherry over fish, and then top with half the ginger. Place plate inside steamer, cover for 10 minutes. 

Using a spatula, carefully remove the fillets from the steamer and place on top of the bok choy. Pour any remaining liquid left on the plate over the fish, sprinkle with sugar and drizzle with soy sauce and sesame oil in a small pan until hot,and then carefully pour over fish. You should hear some sizzling because the spring onions are being cooked. Garnish fish with the remaining spring onions, cilantro, and pepper.