Instructions: If you are using a whole fish remove the gills.

Pat the fish or fish fillets dry with kitchen paper.

Rub with the salt on both sides and then set aside for 30 minutes.

This helps the flesh to firm up and draws out any excess moisture.

Set up a steamer or put a rack into a wok or deep pan.

Fill it with about 5cm of water.

Bring the water to the boil then reduce the heat to a low simmer.

Put the fish on a plate and scatter the ginger evenly over the top.

Put the plate of fish into the steamer or onto the rack.

Cover the pan tightly and gently steam the fish until it is just cooked.

Flat fish will take about 5 minutes to cook.

Thicker fish or fillets such as sea bass will take 15 minutes.

Remove the plate of cooked fish and sprinkle on the spring onions and light soy sauce.

Heat the two oils together in a small saucepan.

When they are hot add the garlic slices and brown them.

Pour the garlicoil mixture over the top of the fish.

Steaming fish is a great southern Chinese tradition and it is my favourite method of cooking fish. Steaming brings out the purest flavours of the fish. Because it is such a gentle cooking technique nothing masks the fresh taste of the fish which also remains moist and tender. Ask your fishmonger for the freshest possible fish.

Serves 4

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