1. To cook broth, combine the stock, sugar, coriander roots, peppercorns, cooking wine, and vinegar in a pot. Bring to the boil, and then simmer for 3 minutes. Then strain, saving the broth.
  2. Place the fish pieces in a ceramic bowl (size to fit inside slow cooker steamer basket) and cover with the broth.
  3. In a separate bowl, mix together ginger, chilli and shallots. Using only half of the garnish mixture, cover the fish.
  4. Place the bowl with fish into the Rice Cooker steam basket, cover with lid and press the START button. Steam for 8-12 minutes.
  5. Once cooked, place the remaining garnish mixture on top of the fish.
  6. In a separate pot, heat 1 tbsp of sesame oil until smoking and pour over hot fish, garnish with a few sprigs of coriander. Serve with rice.