Ingredients (for 4):- Gilthead bream - 1
- White parts of spring onion - a bunch
- Sprigs from fresh coriander - 6
- Fresh root ginger - 20 g
- Sunflower oil - 3 tbsp
- Soy sauce - 1.5 tsp
Procedures:
1. Scale the fish and cut the fins away from the body.
2. Cut along the belly from the small opening near the tail, to just under the head.
3. Remove the guts using your hands or a spoon.
4. Rinse under cold water to remove any blood.
5. Make 3 deep cuts along the body of the fish.
6. Thinly slice the onion.
7. Pick the leaves from the coriander.
8. Thinly slice the ginger, without peeling it.
9. Wrap the fish loosely in a large square of baking parchment.
10. Fill the bottom of the steamer with water and bring it to the boil.
11. Season the fish with salt and steam for 12 minutes until the flesh is opaque and flakes easily from the back bone.
12. While the fish is cooking, pour the oil into a saucepan with the ginger and cook over a medium heat until the ginger begins to fry.
13. Once the fish is cooked, transfer to a serving dish and scatter with the onion and coriander.
14. Carefully spoon over the hot ginger oil so that the onion and coriander start to sizzle.
15. Finish with a tablespoon of soy sauce.
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