For this recipe, its preferable to use a basket steamer to cook the fish. It is also much more healthier. Open up the basket and place a piece of greaseproof paper in to cover the base. Open up the pad choi quarters and ly them down on the paper. Place in the fish fillets, side by side, and sprinkle over the chopped chilli,ginger, garlic and soy sauce. Place the lid on the basket and place the basket steamer over a pan of boiling water. You will need to steam the fish for about 8 minutes if the fillets are not to big. Meanwhile, make the dipping sauce by mixing together the rice vinegar and hoisin sauce. Place the dipping sauce into 2 small bowls. When the fish is cooked, remove the basket off the pan and place on a plate. Take off the basked lid and serve the fish and pad choi onto 2 serving plates. Place a large spoonful of the cooked jasmin rice on one side, along with the bowl filled with the hoisin dipping sauce on each plate. Suggested accompanying wine: DELICATA Vermentino Zibibbo D.O.K. Malta