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
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.