Steamed Fish with garlic, spring onions and ginger

Ingredients

12oz-1lb (350g-450g) firm freshest possible fish, such as cod or sole, or whole fish such as sole
1 teaspoon course sea salt
1 tablespoon fresh ginger, finely chopped
2 tablespoons spring onions, finely chopped
1 tablespoon light soy sauce
1 tablespoon oil, preferably groundnut
1 teaspoon sesame oil
2 garlic cloves, peeled and thinly sliced

Method

If using whole fish – remove the gills
Pat the fish or fish fillets dry with kitchen paper
Rub with salt on both sides, and then set aside for 30 minutes
(This helps the flesh firm up and draws out any excess moisture)
Set up a steamer or put a rack into a wok or deep pan
Fill it with about 2inches (5cm) of water
Bring the water to the boil, then reduce the heat to a low simmer
Put the fish on a plate and scatter ginger over the top
Put the plate of fish into the steamer or onto the rack
Cover the pan tightly and gently steam the fish until it is just cooked
Flat fish will take about 5 minutes to cook
Thicker fish or fillets such as sea bass will take 15 minutes
Remove the plate of cooked fish and sprinkle on the spring onions and light soy sauce
Heat the two oils together in a small saucepan
When they are hot, add the garlic slices and brown them
Pour the garlic-oil mixture over the top of the fish
Serve at once

Note:

Should serve 4 people