Steamed Fish with Ginger and Spring Onions

Serves 4-6
INGREDIENTS
1 sea bass, trout or grey mullet, weighing about 675g/1/1/2lb, gutted
1/2 tsp salt
1 tbsp sesame oil
2-3 spring onions (scallions), cut in half lengthways
2 tbsp light soy sauce
2 tbsp Chinese rice wine or dry sherry
1 tbsp finely-shredded fresh ginger
2 tbsp vegetable oil
finely-shredded spring onions (scallions),

Using a sharp knife, score both sides of the fish as far down as the bone with diagonal cuts about 2.5cm/lin apart. Rub the fish all over,

inside and out, with salt and sesame oil.

Sprinkle the spring onions (scallions) on a heatproof platter and place the fish on top. Blend together the soy sauce and wine or sherry with

the ginger shreds and pour evenly all over the fish.

Place the platter in a very hot steamer (or inside a wok on a rack), and steam vigorously, under cover, for 12-15 minutes.

Heat the oil until hot; remove the platter from the steamer, place the shredded spring onions (scallions) on top of the fish, then pour the hot

oil along the whole length of the fish. Serve immediately.

Serves 4
INGREDIENTS
350-400g/12-14 oz leg of lamb fillet
1 tsp light brown sugar
1 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
2 tsp cornflour (cornstarch) paste
15g/1/2oz dried black fungus (wood-ears)
6-8 spring onions (scallions)
about 300m1/1/2 pint/1/1/4 cups vegetable oil
few small pieces fresh ginger
2 tbsp yellow bean sauce
few drops sesame oil

Slice the lamb thinly. Marinate with the sugar, soy sauce, wine and cornflour
(cornstarch) paste for 30—45 minutes. Soak the fungus for 25—30 minutes, then cut into small pieces with the spring onions (scallions).

Heat the oil in a preheated wok until hot and stir-fry the meat for about 1 minute, or until the colour changes. Remove with a perforated spoon and drain.

Keep about 1 tbsp of oil in the wok, then add the spring onions (scallions), ginger, fungus and yellow bean sauce. Blend well, then add the

meat and stir for about 1 minute. Sprinkle with the sesame oil.

SERVESFOUR

INGREDIENTS

45ml/3 tbsp olive oil
30ml/2 tbsp hazelnut oil
15ml/1 tbsp white wine vinegar
1 garlic clove, crushed
15ml/1 tbsp chopped fresh mixed herbs
225g/8oz baby spinach leaves
250g/9oz cherry tomatoes, halved
1 bunch of spring onions (scallions), chopped
2 skinless, chicken breast fillets, cut into thin strips
salt and ground black pepper

First make the dressing: place 30ml/ 2 tbsp of the olive oil, the hazelnut oil, vinegar, garlic and chopped herbs in a small bowl or jug (pitcher) and whisk together until mixed. Set aside.

Trim any long stalks from the spinach leaves, then place in a large serving bowl with the tomatoes and spring onions, and toss together to mix.

Heat the remaining olive oil in a frying pan, and stir-fry the chicken over a high heat for 7-10 minutes, until it is cooked, tender and lightly browned.

Arrange the cooked chicken pieces over the salad. Give the dressing a quick whisk to blend, then drizzle it over the salad. Add salt and pepper to taste, toss lightly and serve immediately.