Steamed whole fish with ginger and spring onion

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This is a restrained dish that depends on timing rather than complication. The fish is steamed until just flaky, then finished with soy dressing and hot oil so the ginger and spring onion bloom at the table.

Preparation time: 13 min

Ingredients

• Whole fish – 400 g, cleaned
• Ginger slices – 3-4
• Spring onions – 3
• Ginger julienne – 1 small knob
• Light soy sauce – 1 1/2 tbsp
• Dark soy sauce – 2 tsp, optional
• Sugar – 2 tsp
• Water – 2 tsp
• Vegetable oil – 1 1/2 tbsp
• Coriander leaves – optional

Method

step 1
Place the fish on a heatproof plate that fits into your steamer. Put some ginger slices and spring onion inside the belly cavity and under the fish so the steam can circulate well.
step 2
Steam the fish for about 6 to 8 minutes, depending on thickness, until the flesh is just cooked and flakes easily. Overcooking is the only real danger here, so check a little earlier than you think.
step 3
Mix the sugar, water and soy sauces into a simple dressing. Lift the fish from the steamer, pour away any liquid that collected on the plate and spoon the dressing over the fish.
step 4
Heat the oil until it just starts to smoke and pour it over the julienned ginger and spring onion on top of the fish. That brief sizzle is what makes the garnish suddenly fragrant instead of raw and harsh.
step 5
Finish with coriander if you like and serve straight away, preferably with plain rice.