Ginger scallion steamed fish

Ingredients

• 350 g boneless white fish fillets
• 20 g ginger
• 25 g scallions
• 15 ml light soy sauce
• 10 ml cooking oil
• 30 ml water

Method

1. Thaw and pat the fish dry. Check for and remove any bones. Julienne the ginger and cut the scallions into lengths, reserving a few fine strips.
2. Lay half the ginger and scallions on a heatproof plate. Add the fish and top with the remaining ginger. Mix light soy sauce with 30 ml of water.
3. Bring the steamer to a boil. Steam the fish over high heat for 8–12 minutes, to at least 63°C internally, until opaque and easy to flake.
4. Carefully drain excess liquid from the plate. Spoon over the diluted soy sauce, add the scallion strips and pour hot oil over them.