Get a healthy taste of Asia with this delicious steamed Cantonese style fish. Ken Hom's fish recipe is soft, flaky and will melt in your mouth.
Pat the fish fillets dry with kitchen paper if needed, and season. Put on a heatproof plate and scatter over the shredded ginger. Pour water into a wok or deep pan to a depth of 2·5-5cm (1-2in) and insert a steaming rack. If you don’t have a steaming rack, use an upturned heatproof dish to make a trivet. Put the pan on a high heat and bring the water to the boil.
Put the plate of fish on the steaming rack or heatproof dish. Cover with a lid and gently steam for 10-12 minutes, until the fish is opaque and flaky. Remove the fish from the wok and divide between 4 plates. Drizzle over the light and dark soy sauces and scatter over the spring onions. Heat the oils in a small pan until smoking hot and carefully pour over each piece of fish. It will sizzle a little. Scatter over the coriander and serve immediately.
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