Chinese New Year

Ingredients

• 4 medium firm white fish fillets, such as cod or haddock
• 1½tbsp finely shredded root ginger
• 2tbsp light soy sauce
• 2tsp dark soy sauce
• 3tbsp spring onions, finely shredded
• 1tbsp groundnut oil
• 2tsp sesame oil
• Handful of coriander sprigs, to garnish

instructions

• 1. Pat the fish fillets dry with kitchen paper if needed, and season. Put on a heatproof plate and scatter over the shredded ginger.
• 2. Pour water into a wok or deep pan to a depth of 1-2in and insert a steaming rack. If you don’t have a steaming rack, use an upturned heatproof dish to make a trivet.
• 3. Put the pan on a high heat and bring the water to the boil.
• 4. 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.
• 5. 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.
• 6. Scatter over the coriander and serve immediately.