Ching served up steamed halibut with hot wok sauce for Easter on today’s episode of Lorraine.

The ingredients for the fish: 2 halibut fillets, 1 tbsp fresh grated ginger, 1 tbsp shaosing rice wine or dry sherry, 1 pinch of salt, 1 pinch of ground white pepper, 1 tbsp cornflour mixed with 2 tbsp cold water.

For the hot sour sauce: 1 tbsp rapeseed oil, 1 tbsp peeled and freshly grated ginger, 1 red chilli, deseeded and finely chopped, 50g fresh shitake mushrooms, sliced to thin matchsticks, 50g tinned bamboo shoots, drained and sliced to thin matchsticks, 1 tbsp Shaosing wine, 250ml-300ml hot vegetable stock, 1 tsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp black rice vinegar or balsamic vinegar, 1 tbsp chilli oil, 1 egg, lightly beaten, 1 tbsp cornflour mixed with 2 tbsp cold water, A pinch of ground white pepper, 1 large spring onion, finely sliced into thin matchsticks and 1 small handful of coriander Leaves to garnish.

Jasmine rice or egg noodles to serve.