Charred Broccoli Salad

Charred Broccoli Salad

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

1 large head of broccoli, cut into florets
1 bunch of kale, stems removed, leaves roughly torn
1 red onion, sliced into wedges
2 avocados, sliced
3 tbs extra virgin olive oil
3 tbs pine nuts, toasted
3 tbs pepitas, toasted
Coles Green Goddess dressing (store-bought or homemade, as desired)

Method

Coat the broccoli and kale with extra virgin olive oil.

Place the broccoli, kale, and red onion onto a hot barbecue grill. Grill until charred and tender, turning occasionally.

Remove all the grilled vegetables from the barbecue and place them in a large bowl. Add avocado slices, pine nuts, pepitas, and a generous amount of Green Goddess dressing.

Mix gently to combine, adding more Green Goddess dressing as needed to coat everything well.

Serve in a large serving bowl, topping with additional pine nuts and pepitas for garnish.

Enjoy this vibrant and flavourful dish!

Kheema Pav

Kheema Pav

Recipe by Anjali Pathak

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

2 tbsp oil
1 onion, finely chopped
1cm root ginger
3 tbsp Patak’s Madras Paste
650g minced lamb
1 tomato, finely chopped
50g peas
1 tbsp fresh coriander, finely chopped
½ red onion, sliced into rings
Lemon wedges, to serve

Pav

2 tbsp butter
8 small soft bread buns, cut in half

Method

Gently heat the oil and fry the onions for 5 minutes until softened and turning light golden brown. Finely chop half the ginger and stir through. Cook for 1 minute before stirring in the Madras Paste with a splash of water. Stir well and cook for 2 minutes.

Add the minced lamb and mix well. Cook for 5 minutes, stirring often. Pour in 100ml water and add the tomatoes. Allow to cook for 10 minutes until most of the water has been absorbed.

Toss in the peas and cook for a further 5 minutes.

In the meantime, prepare the toasted Pav. Heat the butter in a large frying pan and place the bread in the pan, pressing down a little to soak up the butter.

Julienne the remaining ginger.

Serve the Kheema sprinkled with julienned ginger & coriander, toasted Pav, red onion rings and lemon wedges.

Peach & Marmalade Glazed Pork Belly Strips

Peach & Marmalade Glazed Pork Belly Strips

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

500 g pork belly, sliced into strips
2 tbs marmalade
2 spring onions, sliced
2 garlic cloves, halved
1 bird’s eye chilli, sliced
2 peaches, diced
1 lime, juiced
1 lemon, juiced
Coles sea salt, to taste
Extra virgin olive oil

Method

In a jar or small bowl, prepare the marinade by combining marmalade, spring onions, garlic, bird’s eye chilli, lime juice, a pinch of sea salt, and a drizzle of extra virgin olive oil. Blend with a stick blender until smooth.

Pour the marinade over the pork belly strips, ensuring they are evenly coated. Turn the pork through the marinade to fully coat.

Heat a griddle pan or barbecue over medium-high heat. Add the marinated pork belly strips and cook, turning occasionally, until golden and caramelised. Baste the pork with extra marinade while cooking to enhance the flavour.

While the pork is cooking, prepare the salsa. In a bowl, combine diced peaches, sliced spring onions, sliced chilli, a pinch of sea salt, a drizzle of extra virgin olive oil, and lemon juice. Mix well to combine.

Once the pork belly strips are cooked through, transfer them to a sharing platter. Spoon the peach and chilli salsa over the top.

Serve immediately and enjoy this vibrant and flavourful dish.

Lemon Pepper Chicken & Rice

Lemon Pepper Chicken & Rice

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

4 Coles chicken thighs or breasts, boneless
2 tbs oyster sauce
2 tbs soy sauce
1 tbs honey
2 garlic cloves, minced
Juice of 1 lemon
Coles sea salt, to season
2 tbs butter
1 onion, sliced
Steamed rice, to serve
Green onions, chopped, for garnish
Sesame seeds, for garnish

Method

In a small bowl, mix oyster sauce, soy sauce, honey, garlic, and lemon juice. Stir until combined.

Season the chicken with salt. Heat a large pan over medium heat, add a drizzle of oil, and place the chicken in the pan. Cook until golden on both sides. Remove and set aside.

In the same pan, add butter and let it melt. Sauté the onion until softened, then pour in the prepared sauce. Cook for 2–3 minutes until the sauce thickens slightly.

Return the chicken to the pan, coating it in the sauce. Simmer for a few minutes until the chicken is fully cooked and glazed.

Serve the chicken over steamed rice. Slice the chicken into strips, then garnish with chopped green onions and sesame seeds. Serve immediately.

Crispy Roast Potatoes with a Mustard and Herb Yoghurt Dressing

Crispy Roast Potatoes with a Mustard and Herb Yoghurt Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 30 minutes
Cook Time: 35 minutes

Ingredients

1kg Red Royal Potatoes, cut into medium
Coles sea salt
Squeaky Gate olive oil
Mustard and Caper Yoghurt dressing 
½ cup Jalna Greek yoghurt 
1tbs Coles wholegrain mustard 
1tbs English mustard 
2tbs olive oil 
2tbs Coles baby capers
½ bunch parsley, chopped
½ bunch dill. Chopped
2 spring onion, green parts sliced

Method

In a large pot of cold water add the potatoes and a large pinch of salt. Place on the heat and boil until the potatoes are soft. Drain and allow to steam in the sink until at room temperature. Shake the potatoes in the strainer to fluff the sides. 

Pre heat an oven to 200 deg c. 

Add the potatoes to an oven tray. Coat in olive oil and season in sea salt. Place into the oven and cook until golden brown all over. 

In a mixing bowl mix the dressing ingredients together. 

Once the potatoes are roasted combine with the dressing and mix. 

To serve, spread some  mixture at the button of a platter, top with roast potato.Top with extra herbs and capers. 

Lemongrass Chicken Skewers with Nuoc Cham

Lemongrass Chicken Skewers with Nuoc Cham

Recipe by Brent Draper

Serves: 4
Prep Time: 20 minutes
Cook Time: 12 minutes (plus marinating time)

Ingredients

500g chicken thighs, chopped into large chunks
1 stalk lemongrass, finely diced
1 tbs Ayam fish sauce
1 tbs Ayam soy sauce
1 tbs sugar
1 knob ginger, grated
3 cloves garlic, grated
Soaked skewers

Nuoc Cham
1 small garlic clove, grated
1 birdseye chilli, diced
1 tbs sugar
1/4 cup water
2 tbs lime juice
1 1/2 tbs Ayam fish sauce

Method

In a large bowl, combine the chicken thighs, lemongrass, fish sauce, soy sauce, sugar, ginger, and garlic. Mix well to coat the chicken, then cover and let marinate for at least 30 minutes or up to overnight.

Thread the marinated chicken pieces onto the soaked skewers and set aside.

Preheat a BBQ to medium-high heat. Grill the chicken skewers for 10–12 minutes, turning occasionally, until cooked through and slightly charred.

To make the nuoc cham, combine the garlic, chilli, sugar, water, lime juice, and fish sauce in a jar. Shake well until the sugar dissolves and the ingredients are thoroughly combined.

Arrange the cooked chicken skewers on a serving plate. Serve with nuoc cham in a ramekin on the side and a wedge of lime for squeezing over the top.

Oat & Lamb Daleem Curry

Oat & Lamb Daleem Curry

Recipe by Louis Tikaram

Serves: 6
Prep Time: 20 minutes
Cook Time: 1 hour and 20 minutes

Ingredients

200g Red Tractor Organic Rolled Oats
200ml extra virgin olive oil
2 cinnamon sticks
3 bay leaves
1 tbs cumin seeds
2 large onions, finely chopped
2 tbs salt
10 cloves garlic, chopped
1 large knob ginger, grated
2 tbs garam masala
1 tsp ground turmeric
2 tbs ground coriander
1.5L chicken stock
1kg boneless lamb, diced into 1cm pieces
1 cup coriander leaves
Julienned chilli

Method

In a large pot over high heat, toast the oats, stirring until golden. Remove from heat, transfer the oats to a bowl, and set aside.

Return the pot to medium heat and add the olive oil. Once hot, add the cinnamon sticks, bay leaves, and cumin seeds. When the spices start to sizzle, stir in the onions and salt, cooking until the onions are golden brown.

Add the garlic, ginger, garam masala, turmeric, ground coriander, and lamb, stirring well to combine. Pour in 1 litre of chicken stock, followed by the toasted oats. Mix thoroughly, cover with a lid, and reduce the heat to low. Simmer for 1 hour or until the lamb is tender and falling apart.

To serve, ladle the daleem curry into bowls and garnish with fresh coriander leaves and julienned chilli. Serve immediately.

Thai Style Pork Stir Fry

Thai Style Pork Stir Fry

Recipe by Louis Tikaram & Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 1/2 tbs Ayam Oyster Sauce
1 1/2 tbs Ayam Fish Sauce
500g Coles Pork Mince
1 tbs grated ginger
1 tbs minced garlic
1 tbs finely chopped lemongrass
2 lime leaves, finely shredded
1 red chilli, finely sliced
1/4 cup Thai basil leaves
1/2 cup thinly sliced red onion
Cabbage, quartered

Method

Heat oil in a hot wok, add the pork mince, and stir-fry until all the moisture has evaporated. Add garlic and ginger and cook for a couple of minutes until fragrant. Stir in the lemongrass and lime leaves, followed by the chilli.

Pour in the oyster sauce and fish sauce, mixing well to combine. Add the red onion and stir through briefly before turning off the heat. Finish by folding in the Thai basil and coriander.

To serve, arrange cabbage quarters, fresh mint, coriander, and lime quarters in your serving bowls. Spoon the pork stir fry over the top and serve immediately.

Dumpling Noodle Soup with Green Curry Broth

Dumpling Noodle Soup with Green Curry Broth

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

1 jar Ayam Green Chicken Curry Paste
2 tins Ayam Coconut Cream
1 litre Coles coconut water
2 lime leaves
2 lemongrass stalks, bashed
4 chillies, halved, plus extra for garnish
1 tbs Ayam fish sauce
1 lemon or lime

24 frozen dumplings
2 packs thin egg noodles, prepared as per packet instructions
1 cup bean sprouts
1 bunch coriander, picked
1 lime, quartered

Method

In a large saucepan or wok, combine the coconut cream and coconut water. Bring to a boil, then add the remaining aromatic ingredients and simmer for 15 minutes.

Strain out the aromatic ingredients from the broth and return it to the heat. Add the dumplings and cook until heated through. Taste the broth and adjust the seasoning with fish sauce to your liking.

Divide the prepared noodles between four bowls. Ladle over the hot broth and add the dumplings. Finish with bean sprouts, coriander, lemon or lime, and chilli.

Beef Schnitzel Reuben Sandwich

Beef Schnitzel Reuben Sandwich

Recipe by Michael Weldon

Serves: 1 loaf
Prep Time: 20 minutes plus resting
Cook Time: 25 minutes

Ingredients

4 chicken schnitzels
1 cup plain flour
2 cups panko breadcrumbs
1 tsp paprika
Coles Salt and pepper
1 egg
2 tbs mayonnaise
1 tbs Coles tomato sauce
1 tsp Coles Worcestershire sauce
1 tsp Tabasco sauce
1 tsp horseradish
1 lemon, juiced
4 slices Swiss cheese
4 sandwich rolls or crusty bread, halved
1 cup sauerkraut

Method

Season the flour and panko breadcrumbs with paprika, salt, and pepper. Dip the schnitzels into the flour, then into the egg, and finally coat them in the seasoned breadcrumbs. Repeat for all schnitzels.

Heat oil in a large frying pan over medium heat. Cook the schnitzels, flipping halfway through, until golden and crispy. Drizzle with lemon juice and set aside on paper towels to drain.

In a bowl, mix mayonnaise, tomato sauce, Worcestershire sauce, Tabasco, horseradish, and a pinch of pepper. Stir until smooth and well combined.

To assemble the sandwich, spread the spicy mayo on the bottom half of each roll. Add a layer of sauerkraut, followed by a schnitzel. Place a slice of Swiss cheese on top, then cover with the top half of the roll.

Serve immediately with a wedge of lemon for extra zing.

Olive Oil, Confit Garlic and Rosemary Focaccia

Olive Oil, Confit Garlic and Rosemary Focaccia

Recipe by Michael Weldon

Serves: 1 loaf
Prep Time: 20 minutes plus resting
Cook Time: 25 minutes

Ingredients

500 g bread flour
5 g dried yeast
10 g sea salt
400 g water
1 head of garlic
1 cup of Squeaky Gate olive oil
2 rosemary sprigs
Coles sea salt
Rosemary sprigs

Method

Preheat the oven to 160°C. In a deep oven-safe dish, combine the garlic, oil, and rosemary. Cover with foil and cook for 45 minutes, or until the garlic is confit. Once cooked, set aside to cool.

In a bowl, combine the flour, yeast, salt, and water. Mix until a rough dough forms. Cover the bowl and leave it in a warm place to rest for 30 minutes.

Fold the dough over itself a couple of times in the bowl, then cover and rest for another 30 minutes. Repeat this folding process once more, covering and resting the dough for an additional 30 minutes.

Stretch and tighten the dough at this stage by lifting it and tucking it under itself to form a tight ball.

Drizzle a generous amount of the garlic oil into the base of an oven-safe tin. Place the dough in the tin and gently press it out slightly. Cover and let it rest for 1 hour.

Using clean fingers, poke the dough to create pockets and bubbles. Drizzle over more garlic oil, then add some garlic cloves and stripped rosemary leaves.

Bake at 230°C for 25 minutes, then reduce the oven temperature to 200°C and bake for another 10 minutes.

Remove from the oven and allow the bread to cool. Slice and enjoy.

Baked Fish Tikka Masala

Baked Fish Tikka Masala

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

2 tbs Patak's Tikka Masala Paste
1 cup Jalna Greek yoghurt (Jalna brand)
1 tbs olive oil
Pinch of Coles sea salt
4 skinless white fish fillets

For Garnish
1 lemon, cut into wedges
2 spring onions, green parts sliced thinly
½ bunch coriander, leaves picked
½ cucumber, sliced
1 shallot, sliced thinly
1 green chilli, sliced thinly

To Serve
Steamed rice

Method

In a bowl, combine the tikka masala paste, Greek yoghurt, olive oil, and a pinch of sea salt. Mix well to create a marinade.

Coat the fish fillets evenly with the tikka yoghurt mixture and place them on a lined baking tray. Bake in a preheated oven at 180°C until the fish is just cooked through. Season lightly with sea salt.

In a separate bowl, toss the spring onion, coriander, cucumber, shallot, and green chilli with a pinch of sea salt and a drizzle of olive oil to create a fresh herb salad.

Serve the baked fish topped with the herb salad and a wedge of lemon. Pair with a side of steamed rice for a complete meal.

Smashed Pattie Burgers

Smashed Pattie Burgers

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

500 g beef mince
1 tsp salt
½ tsp black pepper
2 tsp Worcestershire sauce
4 slices cheese (cheddar or American-style)
1 red onion, thinly sliced
Pickles, sliced
4 tbs Coles burger sauce
4 burger buns, halved
Squeaky Gate extra virgin olive oil

Method

In a bowl, combine the mince with Worcestershire sauce, salt, and pepper. Mix until well combined.

Divide the mince into four even portions and roll into balls. Flatten slightly to form burger patties.

Heat a large frying pan or griddle over medium-high heat. Lightly oil the surface and add the burger patties. Press each patty down firmly to smash them slightly, ensuring good contact with the heat. Cook until a golden crust forms, then flip the patties.

Place a slice of cheese on each patty and allow it to melt as the burgers finish cooking. Slice the brioche buns in half and lightly toast them in the pan or on the grill.

To build the burgers, spread an even layer of burger sauce on the base of each bun. Add pickles and red onion slices, then top with the cheese-covered patties. Place the bun tops on and serve immediately.

Ginger & Cumin Grilled Lamb

Ginger & Cumin Grilled Lamb

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes (plus overnight marinating)
Cook Time: 15 minutes

Ingredients

Lamb cutlets
2 tbs fresh ginger, grated
2 tsp ground cumin
2 tbs olive oil
1 garlic clove, minced
Juice of 1 lemon
Salt and pepper
Fresh coriander, chopped (for garnish)
Lemon wedges (to serve)

Method

Prepare the marinade by mixing grated ginger, ground cumin, olive oil, minced garlic, lemon juice, salt, and pepper in a bowl. Add the lamb cutlets, ensuring they are evenly coated. Marinate overnight in the fridge.

Heat a grill pan or barbecue over medium-high heat. Add a drizzle of oil to the pan, then place the marinated lamb cutlets onto the hot grill. Cook until golden and caramelised, with a slight char.

Once cooked, transfer the lamb cutlets to a plate. Garnish with freshly chopped coriander and serve with lemon wedges.

Orange & Fennel Barramundi

Orange & Fennel Barramundi

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

1 small Coles whole barramundi or 4 barramundi portions
3 navel oranges, thinly sliced
Extra virgin olive oil (EVOO)
1 fennel bulb, thinly sliced
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 lemon, thinly sliced
1 jar capers
2 tbsp butter
Salt and pepper, to taste

Method

Thinly slice the fennel and cook on a BBQ over medium-high heat until softened. Remove and set aside.

Lay two large strips of aluminium foil on the bench, overlapping slightly. Place a piece of baking paper the same size as the barramundi on top. Spread half of the sautéed fennel on the baking paper, followed by some orange slices, lemon slices, and chopped garlic.

Place the barramundi on top and layer with the remaining fennel, orange slices, lemon slices, garlic, and a sprinkling of capers. Add the butter on top, season with salt and pepper, and drizzle generously with EVOO.

Wrap the fish tightly in the aluminium foil, creating a sealed parcel. Place the parcel on a tray and cook on the BBQ over medium-high heat for 20 minutes, flipping the fish halfway through. The fish is done when a skewer inserted into the flesh comes out hot.

Carefully unwrap the fish and transfer it to a serving plate. Garnish with fennel fronds, a squeeze of lemon, and a drizzle of olive oil.

Serve immediately and enjoy this fresh and vibrant dish.

Shish Kebab Spiced Lamb Pita

Shish Kebab Spiced Lamb Pita

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

500g lamb mince
2 tbs Al’fez Shish Kebab Seasoning
1 onion, diced and caramelized
1 tsp sea salt

Salad
2 tomatoes, diced finely
1 cucumber, diced finely
1 red onion, diced finely
1 bunch of parsley, chopped

Garlic Sauce
½ cup Greek yoghurt
½ cup mayo
1 garlic clove, grated
1/2 lemon,  juice
2 tbs olive oil
1 tsp zaatar 

12 pieces Pickled turnips 
4 Pita Breads

Method

In a bowl mix together the shish kebab ingredients. Form into 4 even sized kebab shapes. 

Heat a bbq or griddle pan until smoking, dress the patty with oil and season with salt. Place onto the grill and cook until caramelized on both sides and the meat is cooked through.

In a small bowl mix together the garlic sauce.

In a bowl mix together the chop salad. Dress with olive and a pinch of salt. 

Once the shish kebabs are cooked, remove from the grill and rest for a couple of minutes. While the burgers rest lightly toast the pita breads.

To plate the shish kebab, spread some garlic sauce on the base of the pitas, add in the chopped salad to the middle of the pita, and place the shish kebab on top. Finish with an extra drizzle of the sauce and garnish with extra parsley and shallots.

New York Strip Open Sandwich with Bone Marrow Salsa Verde

New York Strip Open Sandwich with Bone Marrow Salsa Verde

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes (+ marinating time)
Cook Time: 15 minutes

Ingredients

1 Coles Graze Grassfed Beef New York Strip Steak
3 small beef bones (for bone marrow)
Handful of fresh basil
Handful of flat-leaf parsley
1 tbsp capers
4 anchovies
1 garlic clove
Splash of red wine vinegar
1 lemon, juiced
Extra virgin olive oil
Salt and pepper, to taste
1 red chilli, finely chopped
2 slices Laurent Sourdough

Method

Preheat a BBQ to high heat. Coat the beef bones with extra virgin olive oil, salt, and pepper, then place on the BBQ until the marrow has rendered down.

Season the New York Strip steak with salt and pepper. Grill on the BBQ until it reaches an internal temperature of 56°C, then set aside to rest.

Finely chop the basil, parsley, capers, anchovies, garlic, and red chilli. Combine them in a bowl with red wine vinegar, lemon juice, and a generous drizzle of olive oil.
Scoop out the rendered bone marrow and mix it into the salsa verde until well combined.

Toast the sourdough slices on the BBQ until golden and slightly charred. Slice the steak thinly and arrange it on the toasted sourdough. Drizzle generously with the bone marrow salsa verde.

Vindaloo & Mango Chutney Grilled Chicken

Vindaloo & Mango Chutney Grilled Chicken

Recipe by Michael Weldon

Serves: 2
Prep Time: 15 minutes (+ marinating time)
Cook Time: 15 minutes

Ingredients

1 tbs olive oil
2 Coles chicken Maryland’s 
2 tbs Patak’s mango chutney
1 ¼ tbs Patak’s Vinadaloo Paste
1 lime, zest & Juice 
5 kaffia lime leaves 
2 tsp fish sauce 
1 tbs brown sugar 
1 tbs chopped red chili 
1 bunch coriander for garnish 
Extra lime wedge’s for serving

Method

Mix all ingredients and pour over chicken allow to marinate in fridge for several hours, or overnight.

Heat a grill pan or BBQ to medium high and add a little oil, barbeque until chicken skin side down for 5 to 6 minutes, glaze with the remaining marinade then flip over and cook for a further 6 minutes till completely cooked.

Serve with coriander, lime and some steamed rice and a little bit more of the Pataks Mango Churtney.

This chicken is also great to shred and serve inside a wrap.

Baby Broccoli with Anchovy Sauce

Baby Broccoli with

Anchovy Sauce

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

500g Coles baby broccoli
4 anchovy fillets
2 cloves garlic, peeled
1 tsp fresh thyme leaves
1/2 cup Parmigiano Reggiano, grated
2 tbs extra virgin olive oil
Pinch of red pepper flakes
Coles sea salt, to taste
Coles black pepper, to taste

Method

Blanch the baby broccoli in salted boiling water for 2–3 minutes until tender. Drain and set aside.

In a mortar and pestle, pound the garlic into a paste. Add the anchovies and mash until combined. Mix in the red pepper flakes and thyme to form a coarse paste.

Transfer the paste to a bowl. Stir in Parmigiano Reggiano, extra virgin olive oil, and black pepper. Adjust seasoning with sea salt as needed.

Spread the anchovy sauce onto a plate. Place the baby broccoli on top. Sprinkle with Parmigiano Reggiano, drizzle with extra virgin olive oil, and add a final crack of black pepper.

Steamed Fish with Ginger & Oyster

Steamed Fish with Ginger & Oyster

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

4 Piece of Snapper or other white fish
1 spring onion, sliced thinly
1 thumb sized piece of ginger, julienne
2 tbs Ayam sesame oil
1 thumb sized piece of ginger, grated
2 garlic cloves, grated
1/2 cup Ayam oyster sauce
½ cup chicken stock 
1 tbs Ayam light soy sauce
1 tbs Ayam sesame oil
1 tbs brown sugar
1tsp corn flour combined with warm water to make slurry

Method

Heat a wok or pot with boiling water.

In a steamer basket lay a sheet of baking paper. Place the fish intp the basket then sprinkle over the spring onion, ginger and sesame oil. 

Place over the wok and steam for 8-10 minutes until the fish is cooked.

In a saucepan combine the ginger, garlic, oyster sauce, chicken stock, soy, sesame and brown sugar, place over a medium high heat and bring to the boil then reduce to a simmer and cook until the sauce reduces. When the sauce has reduce add in the corn starch slurry, mix to thicken the sauce, taste and season to your liking. 

Serve the fish with the sauce spooned over the top and a side of rice.