Method

1. Clean and dry the fish thoroughly with kitchen paper, inside and out.

2. Prepare your ginger, spring onion, coriander, chilli (if using), and sauce.

3. Steam the fish using a steamer, or alternatively, place a meat rack into an oven tray so the fish is elevated and add boiling water (about an inch) to the oven tray. Cover with aluminum foil and steam for 7-9mins at 200 degrees. If using a stove top method, a 550g fish takes about 6-8mins to steam. To ensure the fish doesn’t stick to the surface you’re steaming on you could wrap it in a little parchment paper or lightly brush with oil. The steaming should finish when the fillet has turned opaque, but is still – just – resisting flaking, because it will carry on cooking even when removed from direct heat.

4. While the fish is steaming, make the sauce. Heat a small saucepan to medium heat. Add the oil and ⅔ of the ginger, fry for 1min.

5. Add the white parts of the spring onions, fry for 30secs then add the green parts of the spring onion, the chilli (if using), and ½ the coriander.

6. Add the soy sauce, water, sugar (if using – although we suggest trying without), and white pepper. Cook for a further 30-60secs.

7. Once the fish has cooked, place the remaining ginger and coriander leaves on top of the steamed fish. Pour the warm soy mixture over the top and enjoy.

Second Nature special tip

This dish is usually served as a centerpiece for part of a larger meal. If serving as a main meal for 4 people, serve with 400g Chinese broccoli (or tenderstem broccoli), and 4 pak choy bulbs, cooked in 1 tbsp sesame oil, 3 tbsp oyster sauce, 2 tsp dark soy. Enjoy with or without 1 portion of brown rice each (50g cooked).