This is a simple and classic Hong Kong–style steamed fish with soy sauce. The fresh fish is gently steamed, then topped with shredded ginger and scallions, hot oil and seasoned soy sauce for a light but fragrant dish that goes well with rice.

Prep Time: 5 mins

Cook Time: 8 mins

Serves: 4

Ingredients

• Fresh fish (about 350 g, whole)
• 2 slices ginger, shredded
• 1 spring onion, shredded
• 2 spring onions, cut into 10 cm sections
• 60 ml seafood soy sauce
• 2 tbsp hot oil

Directions

1. Place the fish on top of the spring onion sections in a steamer. Steam over boiling water for about 7 minutes or until cooked through. Drain off any excess liquid.
2. Scatter the shredded ginger and shredded spring onion on top of the cooked fish.
3. Pour the hot oil over the fish and aromatics, then drizzle the seasoned soy sauce around the fish.

Tip: You can use bass or pomfret instead of the suggested fish for a slightly different flavour.