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),

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Steamed Fish with Ginger and Spring Onions

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.