Steamed Fish in Chinese Leaves

Growing up in a Chinese household, I have always known that steaming is the best way to cook the freshest fish. Delicate, hot vapours keep the fish moist and succulent, without compromising its briny flavour. Here, I have wrapped the fish in Chinese leaves (also known as Chinese cabbage) for a spectacular presentation which also keeps the fish even moister. Then I serve it with a fusion sauce, which makes the best of east and west. This is a perfect dish for a special dinner party, especial