Ingredients

• 450g/1lb firm white fish fillets
• such as cod or sole
• skinned or a whole fish such as Dover sole or turbot
• 1 tsp coarse sea salt or plain salt
• 1½ tbsp finely shredded fresh root ginger
• 3 tbsp finely shredded spring onions
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp groundnut oil
• 2 tsp sesame oil
• fresh coriander sprigs
• to garnish

Directions

• Pat the fish dry with kitchen paper and evenly rub with salt
• rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and scatter the ginger over the top.
• Set up a steamer or put a rack into a wok or deep pan. Fill it with 5cm/2in of water and bring to the boil over a high heat.
• Put the plate of fish on the rack
• cover tightly and steam the fish until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish
• or fillets such as sea bass
• will take 12-14 minutes. The fish should turn opaque and flake slightly but still remain moist.
• Remove the plate of cooked fish and pour off any liquid that may have accumulated. Scatter the spring onions on the fish
• then drizzle over the light and dark soy sauces.
• Heat the two oils together in a small saucepan until smoking
• then immediately pour them over the fish. Garnish with coriander and serve at once with boiled rice.