This incredible steamed fish will soon become a staple in your house, served with Marion’s Easy Asian Greens and steamed rice for a quick and easy meal. Fresh ginger, soy sauce and lime juice give any firm white fish a delicate flavour.

Ingredients

4 spring onions (scallions)

2 x 200g (7oz) white fish fillets (e.g. seabass, snapper, cod or barramundi)

4cm (1.6 inch) piece ginger, finely julienned

¼ cup light soy sauce

2 tbsp lime juice

¼ cup vegetable oil

1 long red chilli, deseeded and sliced

steamed rice, to serve

Instructions

Slice the spring onion lengthways into long, thin strips. Place the spring onion in a bowl of cold water and soak until ready to serve (sliced will curl).

Place fish fillets onto a plate and top with ginger.

Combine soy sauce and lime juice, then pour the mixture over the fish.

Steam the fish in a bamboo steamer set over boiling water for 10 minutes or until just cooked. Remove from the steamer and top fish with spring onion and red chili.

Heat vegetable oil in a small saucepan until hot. Spoon hot oil over the top of the spring onion and chilli. Serve with steamed rice.