from Blue Ginger: The Flavours of Asia at Home by Les Hyunh
Steamed barramundi fillets over blanched bok choy, garnished with spring onion, chilli and coriander.
Sauce of: peanut oil, garlic, Shaoxing rice wine, oyster sauce, sesame oil,
chicken stock, light soy sauce and fresh ginger.
Very good
Eastington@Paddington 
Leave a comment