Steamed Cantonese-Style Fish

• 4 fish fillets
• 1 12 tablespoons ginger
• 2 12 tablespoons soy sauce
• 3 tablespoons spring onions
• 1 12 tablespoons oil
• handful coriander

1. Pat the fish fillets dry with kitchen paper if needed, and season.
2. Put on a heatproof plate and scatter over the shredded ginger.
3. Pour water into a wok or deep pan to a depth of 2.5-5cm (1-2in) and insert a steaming rack.
4. If you don't have a steaming rack, use an upturned heatproof dish to make a trivet.
5. Put the pan on a high heat and bring the water to the boil.
6. Put the plate of fish on the steaming rack or heatproof dish.
7. Cover with a lid and gently steam for 10-12 minutes, until the fish is opaque and flaky.
8. Remove the fish from the wok and divide between 4 plates.
9. Drizzle over the light and dark soy sauces and scatter over the spring onions.
10. Heat the oil in a small pan until smoking hot and carefully pour over each piece of fish.
11. It will sizzle a little.
12. Scatter over the coriander and serve immediately.

fish fillets, ginger, soy sauce, spring onions, oil, handful coriander

Taken from www.food.com/recipe/steamed-cantonese-style-fish-495434 (may not work)