Wok-steamed fish with sweet and sour sauce
( SERVES 4 )

NZ Woman's Weekly 6/5/2007

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4	Fish fillets, Large fillets (tarakihi, John Dory, cod or snapper)
½ cup	Sweet chilli sauce
¼ cup	Golden soy sauce
¼ cup	White wine vinegar
¼ cup	Water, Cold
1	Red pepper, Finely sliced in strips with seeds removed
100 g	Green beans, Trimmed and cut in 1cm lengths

2	Garlic cloves, Crushed
1	Red chilli, Chopped with seed removed
3 cups	Mung bean sprouts
¼ cup	Light soy sauce
1 tsp	Seseme oil
1 tsp	Toasted sesame seeds
1 tbsp	Peanut oil

Place a steam basket over a wok that's one-third full of boiling water. Lay the fish fillets on a plate that fits inside the steam basket. Place plate in basket, cover and steam fish for 10 minutes.
Meanwhile, combine the sweet chilli sauce, soy sauce, vinegar, water and red pepper strips in a saucepan and bring to the boil. Simmer for three to four minutes to reduce and thicken the sauce. Add the sliced beans and simmer for two minutes until the beans are cooked through.
Remove fish from the steamer, drain any excess moisture from the plate and pour the sauce over the fish.

Stir-fried chilli bean sprouts

Heat a wok, add oil, garlic, chilli and bean sprouts and toss over high heat for three to four minutes.
Add soy sauce and toss over heat until liquid evaporates. Serve sprinkled with sesame oil and sesame seeds. Serves 4.

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