Steamed Cantonese-style Fish

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 fish fillets
• 1 1/2 tablespoons ginger
• 2 1/2 tablespoons soy sauce
• 3 tablespoons spring onions
• 1 1/2 tablespoons oil
• handful coriander

Recipe

• 1 pat the fish fillets dry with kitchen paper if needed, and season. put on a heatproof plate and scatter over the shredded ginger.
• 2 pour water into a wok or deep pan to a depth of 2.5-5cm (1-2in) and insert a steaming rack. if you don't have a steaming rack, use an upturned heatproof dish to make a trivet. put the pan on a high heat and bring the water to the boil.
• 3 put the plate of fish on the steaming rack or heatproof dish. cover with a lid and gently steam for 10-12 minutes, until the fish is opaque and flaky.
• 4 remove the fish from the wok and divide between 4 plates. drizzle over the light and dark soy sauces and scatter over the spring onions.
• 5 heat the oil in a small pan until smoking hot and carefully pour over each piece of fish. it will sizzle a little. scatter over the coriander and serve immediately.