Steamed fish with ginger and spring onion

Method

Clean and scale the fish, then place on a steaming plate or in a shallow dish suitable for steaming. Julienne the ginger and cut the spring onions into 5cm lengths; scatter half over the fish and inside the cavity. Mix together soy sauce, sesame oil, Shaoxing wine, water, salt and white pepper, then pour over the fish. Steam in a wok or steamer basket over boiling water for 12-15 minutes, depending on the thickness of the fish, until the flesh is opaque and flakes easily. Top with the remaining ginger and spring onions just before serving, and drizzle with any cooking juices from the plate.