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Steamed Fish with Garlic Ginger Soy Sauce

Serves: 2

Ingredients

• 1 Whole Fish (approx. 400g), gutted with head and tail still on.
• 5-6 Spring Onions
• 2" Knob of fresh ginger
• Coriander
• 1 Lemon
• 2 Cloves of Garlic
• 1 Dried Red Chili
• Sesame Oil
• Brown Sugar
• Salt & Pepper

Instructions

The Fish

1. Wash the fresh fish in cold water, pat dry, and place on a microwaveable plate. Score the skin on both sides 2-3 times with a sharp knife.
2. Finely chop or grate the ginger and roughly chop the spring onions. Gently open the gutted fish and season with a pinch of salt & pepper, before filling with 1/2 the ginger, some spring onions, a sprig of coriander and a good slice of lemon.
3. Lay the fish flat on the plate and with the remainder of the spring onions, and season with a little more salt and pepper.
4. Cover with clingfilm and leave in the fridge until ready to serve.
5. Cook at full strength in the microwave for 5-6 minutes, or until the flesh turns white all the way through.

The Sauce

1. Roughly chop the garlic and chilli, deseeding the chilli if preferred. Throw into a pestle with salt, 4-5 peppercorns and work into smooth paste.
2. Add a 1/2 teaspoon of sesame oil, 30ml of light soy sauce and a pinch of sugar, and mix together.
3. Gently heat the mixture in an open pan until just bubbling, allowing the sauce to reduce for about 45 seconds.

Serve with white rice and freshly steamed vegtables.