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Export 11 ingredients for grocery delivery
Step 1
Place 3.5 litres water, wine, 6 coriander sprigs, thinly sliced ginger and halved green onions in a large wok and bring to the boil over medium heat. Cut 3 slits into fish on either side then carefully add to liquid, ensuring fish is completely covered (if not, add a little boiling water), and return mixture to the boil. Cover with a lid or foil. Turn off heat and leave fish to finish cooking in residual heat of cooking liquid for 20 minutes or until cooked through.
Step 2
Ladle off the cooking liquid and discard. Using 2 large spatulas, carefully transfer fish to a large platter with a lip. Drizzle with soy sauce. Scatter fish with shredded onions and chilli. Heat oils in a small frying pan over medium heat until just beginning to smoke. Add shredded ginger. Taking care, immediately pour hot oil over fish. Top with remaining coriander sprigs. Serve with stir-fried Asian greens and rice.
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