Steamed fish, vegetable and rice

1.Line a bamboo steamer basket with baking paper. Place salmon cutlets on paper. Sprinkle with green onions and ginger.

2.In a large wok, bring about 5cm water to boil on high. Reduce heat. Add rice and stir well. Place buk choy in a separate basket.

3.Place steamer basket with fish onto wok over water (make sure bottom of basket doesn’t touch water). Drizzle fish with a little Soy And Garlic Sauce cover with lid and steam for 10 minutes. Cheek water level and add more boiling water if necessary. Remove lid and place buk choy over fish. Cover and continue to steam for 2-3 minutes, until fish is just cooked when tested with a fork, and buk choy and rice are tender. Remove baskets from wok. Transfer rice to serving bowls (draining if necessary). Keep everything warm.

4.In a jug, combine all ingredients. Serve fish, vegetables and rice drizzled with sauce.