Steamed Soy Ginger Seabass

This is a simple and tasty Chinese recipe for steamed fish. Dark soy sauce is used as it is less salty and enriches dishes with both its deep colour and flavour.

1 piece of seabass with skin (600g)

3 pieces of spring onion, thinly sliced

60g ginger, sliced julienne strips

2 tablespoons dark soy sauce

2 tablespoons olive oil

Place seabass in dish and sprinkle half of ginger and spring onions over top.

Then steam seabass for about 20-25 minutes.

Meanwhile, fry rest of ginger strips till brown and crunchy. Sprinkle on top of steamed seabass and drizzle soy sauce over it. Serve immediately.