cup shredded napa cabbage
lb(s) sea bass
lb(s) salmon, fillet
cup finely sliced shiitake mushroom
cup thinly sliced green onion
Tbsp julienned ginger, root
pinch white pepper
tsp soy sauce
tsp sesame oil
Scatter cabbage in shallow serving dish or pasta bowl large enough to fit in steamer. Add; top with shiitake, onions, ginger, salt and pepper. Cover and steam over high heat until fish flakes easily when tested, 16 to 18 minutes.
Pour off liquid from plate into saucepan; bring to boil over medium heat. Blend soy sauce, cornstarch and 1 tablespoon (15 mL) water; add to pan and return to boil.
Stir in sesame oil; pour over fish. Garnish with coriander.