Cut the fish into big chunks then place in a bowl that will fit inside a bamboo steamer. Place the bowl inside the steamer that is resting inside a wok or pot half full of boiling water and steam, covered, for 5–6 minutes. pour the water, wine, tamari, sesame oil and half the ginger and spring onions over the fish. Add the fungus now also. Next, place the bok choy inside the steamer on top off the fish. Cover again and let it steam for a further minute until the bok choy has softened and the fish is cooked. The flesh should break away easily when prodded with a fork.
To serve, place some noodles in the bottom of a large soup plate. top with the fish then the bok choy. Gently pour the liquid in the steamer bowl over the fish. Garnish with remaining ginger and spring onions, coriander leaves and pepper.