PINK SNAPPER WITH CHINESE GREENS

4 nice snapper fillets.

Wanted to try something other than frying in butter – nothing wrong with that mind.

Marinated them in some finely chopped ginger, two tablespoons of sake, a tablespoon of vege oil, and the juice of one lemon.

GENERAL WARNING – marinating for more than half and hour tends to make the fish crumbly. So marinated for less than half an hour then cooked in a frypan with the lid on to retain the moistness that I was hoping to get by steaming but couldn’t because it was poo-poohed by the others. Cooked and placed on some shortgrain rice and the chinese greens. Fancy bits were some lemon rind on the fish and a sprinkle of roasted sesame seeds.

Greens – steam then cool quickly under cold water and just before the fish is ready, quickly stirfried in a little sesame oil and a tablespoon of oyster sauce.