Name: Soy steamed sea bream with ginger and spring onions
Total time: 20 min
Yield: Serves 2
Ingredients: 2 thumb-sized pieces ginger ½ sliced, ½ shredded; a small bunch coriander stalks and leaves reserved; 2 large skinless sea bream fillets; 2 tbsp dark soy sauce; 2 tbsp shaoxing wine; 1 tsp caster sugar; 3 spring onions cut into 5cm pieces then shredded; ½ red chilli deseeded and thinly sliced; 2 cloves garlic thinly sliced; 2 tbsp vegetable oil; cooked long-grain, basmati or jasmine rice to serve; steamed green vegetables to serve

Soy steamed sea bream with ginger and spring onions

2 thumb-sized pieces ginger
½ sliced, ½ shredded
a small bunch coriander
stalks and leaves reserved
2 large skinless sea bream fillets
2 tbsp dark soy sauce
2 tbsp shaoxing wine
1 tsp caster sugar
3 spring onions
cut into 5cm pieces then shredded
½ red chilli
deseeded and thinly sliced
2 cloves garlic
thinly sliced
2 tbsp vegetable oil
cooked long-grain, basmati or jasmine rice
to serve
steamed green vegetables
to serve

Method

step 1
Put two lines of ginger slices with coriander stalks on top onto a small heatproof plate. Put the plate into a stove-top bamboo steamer (see cook’s notes below for an alternative cooking method). Lay the fish fillets on top and season. Mix together the soy sauce, wine and sugar, then pour over, and scatter over the shredded ginger, spring onions, red chilli and garlic. Put the steamer over a pan of simmering water, cover with the lid and cook for 6-8 minutes or until the fish is just cooked.
step 2
Heat the vegetable oil in a frying pan until shimmering. Once the fish is cooked, remove the lid and carefully pour the hot oil over the spring onions, ginger and fish. Serve with steamed white rice and green vegetables.