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PREPARATION
- Clean and pat dry the snapper fillet, and place in a deep dish for steaming.
- Add the wine and sesame oil to the fillet and let run off.
- Arrange tomato, salted plums and vegetables, fresh ginger and chill on and around the fillet.
- Place the steaming plate on a rack to steam in a wok.
- Steam the fish at medium high heat for about 13 to 15 minutes (depending on the size of your fish) or until cooked.
- Test with a skewer to see if the fillet is cooked.
- Serve hot immediately with rice or porridge.
