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
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