This is a light, relatively sweet dish, that can work as an entrée or main.

Place wine, vinegar, shallots and vanilla bean in a small saucepan and reduce until only 2 tablespoons of liquid remain. Strain through a fine sieve and return the liquid to the saucepan. Either steam or fry the fish in a little butter. Either way do not overcook.
Steam or boil the snow peas. Reheat the sauce base and add the butter. Remove from the heat immediately, and stir until butter dissolves.

Place the fish and 4 snow peas on each warmed plate and spoon over sauce. Garnish with coriander leaves. Serves 4

Serve with Tyrrell's Vat 1 Semillon 1999 £19.99