Steamed fish with Choy Po

400gm white pomfret or threadfin
1 tbsp. ginger, shredded
1 tbsp Choy Po, chopped (preserved radish in Cantonese)
2 shallots, sliced
1/2 tsp garlic, chopped
1/2 tsp dried shrimp, chopped
2 sprig spring onions (cut to 1/2 inch length)
1 tbsp oil
Sesame oil, pepper, salt

1. Rub fish lightly with salt.
2. Place fish on serving plate with the ginger on top.
3. Add a few drops of sesame oil, soya sauce and pepper on top.
4. Place plate onto steaming tray and cook with the rice in the rice cooker.
5. Heat oil in a wok.
6. Fry shallot, preserved radish, dried shrimp and garlic till fragrant.
7. Add the spring onions and stir fry for 30 seconds.
8. Scoop on to cooked fish just before serving.

If using wok, steam over rapidly boiling water for about 15 minutes.