2 sea bass, or other white fish fillets
1 green or red chilli, deseeded and finely chopped
1 tsp fresh root ginger
2 tsp sunflower oil
1 tsp sesame oil
2 garlic cloves, thinly sliced
2 tsp low-salt soy sauce
Method
Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.