Steamed fish with ginger

Peel and finely shred 1 small ginger.
Put 750 g (1 1/2 lb) boneless white fish fillets and sprinkle with the ginger.

Put 3 tbsp shaoxing rice wine or d.o.m wine, 3 tbsp light soy sauce and 1 tbsp caster sugar in a bowl and mix to combine.

Pour the wine mixture over the fish.
Heat 2 tbsp groundnut oil and 1 tsp sesame oil in a pan until and then pour over the fish.

Put into a steamer over simmering water, then cover and steam for 15-20 minutes or until the fish flakes easily.