STEAMED FISH WITH GINGER AND SPRING ONION

• servings: 2

Ingredients

1½ tbsp soy sauce

Pinch of sugar

2 tbsp water

2 spring onions, cut into thin matchsticks

1 x 3cm piece of fresh ginger, cut into thin matchsticks

Handful of fresh coriander, roughly chopped

2 fillets of sea bream, sea bass or snapper

2 tbsp vegetable oil

To serve:

Rice

Directions

1 In a small bowl, combine the soy sauce, sugar and water.

2 If you don't have a steamer, scrunch up three large sheets of tin foil to form three tight balls of equal size. Place in the bottom of a large pot or wok. Set a small heatproof plate on top. Carefully pour about 2cm of boiling water into the bottom of the pot. Place the fish fillets on the plate and place the pot over a high heat. Cover with a lid and allow the fish to steam for 6-8 minutes or until the fish is opaque and flakes easilv

3 Turn off the heat. Carefully transfer the fish to serving plates. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.

4 Heat the vegetable oil in a small saucepan over a medium-high heat and cook the ginger for one minute. Add the spring onions and the soy sauce mixture and cook for 30-40 seconds. Remove from the heat and spoon over the steamed fish. Serve immediately with rice.