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Steamed Salmon Fillet With Snow Peas, Ginger And A Black Vinegar Sauce

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Place salmon in steamer basket.
Top and tail snow peas and slice thinly.
Place into steamer basket.
Wash snow pea leaves and bok choy and place on top of snow peas.
Peel ginger and slice it and long green onions thinly. Place into steamer basket.
Set aside until ready to cook.
Roughly chop ginger and long green onions.
Heat a medium size stainless steel saucepan.
Add oil, then ginger and long green onions and fry for 2-3 minutes.
Add fish stock, black vinegar, rice wine and soy.
Allow to simmer for 10 minutes.
Add sugar and stir to dissolve.
Place cornflour into a small mixing bowl.
Add enough sauce to mix with cornflour to make a thin paste. Add back to sauce and stir well to combine.
Allow sauce to simmer until it thickens.
Strain through a fine sieve to remove solids.
Set sauce aside and keep warm.
To serve - Bring steamer up to rolling boil.
Add fish and vegetables to steamer and steam for approximately 3-4 minutes.
Remove basket, pile vegetables on to serving plate.
Place fish on top and ladle over hot black vinegar sauce. Serve immediately.