Ingredients600g firm fish (cod, salmon or coley would all work well)
Sea salt and pepper
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice wine or dry sherry
1 tsp caster sugar
1 chilli (shredded)
2cm knob ginger (shredded)
1 garlic clove (crushed or sliced)
2 spring onions (finely chopped )
Coriander leaves (to serve)
Steamed rice (to serve with)
Handy HintIf you don't have a bamboo steamers, you can wrap the fish up with the marinade and steam it in a foil parcel in the oven for 15 minutes at 200C.
Method1. Cut the fish into bite-sized chunks and toss in salt and pepper.
2. Combine the soy, sesame oil, rice wine, sugar, chilli, ginger, garlic and half the spring onions, and toss the fish well. Leave for 15 minutes.
3. Put on a heatproof plate in a bamboo steamer and steam over simmering water for 10 minutes until cooked, turning the fish once.
4. Scatter with coriander and remaining spring onions and serve with the juices, and steamed rice.