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8
Medium
By Victoria Alexander and Genevieve Harris
Published 1995
You will need a steamer or steamer baskets large enough to hold all the fish.
TO MAKE SAUCE, heat the peanut and sesame oils in a medium-sized saucepan over a low to medium heat. Roughly chop the ginger and spring onion tops and place them in the saucepan. Fry for about 10 minutes, stirring occasionally. Add the black vinegar, rice wine, soy sauce, sugar and fish stock. Bring to the boil, then reduce the heat and simmer for 10 minutes.
IN A SMALL BOWL</