date:Jan 08, 2014
the wok over high heat and bring to the boil. Reduce heat to medium and steam, covered, for 12-15 minutes or until fish flakes easily when tested with a fork in the thickest part. Remove from heat.
Remove the plate from the wok. Sprinkle the fish evenly with coriander. Heat the peanut oil in a small saucepan over high heat until smoking. Remove oil from heat. Carefully drizzle the fish with the hot oil. Serve immediately with steamed rice, if desired.