Made by Marion Grasby

Delicate fish fillets steamed with ginger and soy, then finished with a dramatic sizzle of hot oil that cooks spring onions and chili for a restaurant-quality meal at home.

Ingredients:

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•   5 spring onions (scallions)
•   2 7 oz fish fillets (seabass, snapper, or salmon)
•   1 4cm ginger (finely julienned)
•   1/4 cup light soy sauce
•   2 tbsp lime juice
•   3 tbsp vegetable oil
•   3 tbsp sesame oil
•   1 long red chili (deseeded and sliced)
•   1 cup steamed rice (to serve)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Slice the spring onions lengthways into long, thin strips. Place in a bowl of cold water and soak until ready to serve (the slices will curl).
2. Create a foil trivet by folding and coiling aluminum foil into a snake shape. Place it in the bottom of a large, deep pan with a tight-fitting lid.
3. Place fish fillets on a plate that fits inside your pan and top with julienned ginger.
4. Combine light soy sauce and lime juice, then pour the mixture over the fish.
5. Place the plate of fish on the foil trivet. Pour water into the pan until it reaches just below the plate. Turn heat to high, cover once steaming, and cook for about 12 minutes until the fish flakes easily.
6. Just before the fish is ready, heat vegetable oil and sesame oil in a small saucepan until bubbling when tested with a wooden spoon. Keep warm.
7. Carefully remove the hot plate of fish from the pan. Top with drained spring onion and pour the hot oil over to sizzle. Garnish with chilli slices and serve with steamed rice.

Watch Marion Grasby’s Cooking Show