Steamed fish fillet with rice vermicelli

Ingredients

• 300 g fish fillet, sliced
• 120 g rice vermicelli (thin type for soup)
• 1 cup water
• 1  teaspoon each of - salt and oyster sauce
• 2  teaspoons fish sauce
• 6 pips garlic - chopped
• 3  tablespoons oil
• 2  tablespoons Shaoxing wine
• Red chilly and chopped spring onion for garnishing
• Seasoning for fish fillet
• 2  teaspoons fish sauce
• 1 teaspoon sugar
• 2  teaspoons sesame oil
• 10 g young ginger - chopped
• A dash of pepper

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Preparation

• Wash and slice up the fish fillet, mix with the seasoning and keep aside for an hour or so.
• Soak the rice vermicelli in water for about 1/2 an hour or till soft, rinse again in water.
• Drain and place on a plate for steaming. Meanwhile, prepare the steamer with water and bring it to the boil.
• Mix the salt, oyster and fish sauce in the cup of water and pour it over the rice vermicelli.
• Arrange the marinated fish fillet on the rice vermicelli. Saute the chopped garlic with the oil and keep aside.
• Steam the plate of vermicelli over rapidly boiling water for 8 minutes.
• Turn off heat, drizzle in 2 tablespoons Shaoxing wine and add in the garlic oil mixture.
• Garnish with red chilly and spring onions, add a dash of pepper.
• Serve hot with chopped garlic, chilly and light soya sauce dip.