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Place fish on a plate and sit in a bamboo steamer. Scatter over ginger, then pour in stock and rice wine. Cover and set over a pan of simmering water for 5 minutes, then add bok choy, cover and steam for a further 2 minutes or until fish is cooked.
Meanwhile, combine soy, sugar and sesame and peanut oil in a pan over medium heat for 2 minutes or until warm.
Serve fish and bok choy with dressing, spring onion, coriander and rice.