LCD – All Recipes, Main
450 grams (one pound) fish fillets (bass snapper, flathead)
6 spring onions
5 centimetre (2 inch) piece fresh ginger peeled
1/2 cup fresh coriander sprigs
2 tablespoons soy sauce (or gluten free soy sauce*)
2 tablespoons cold-pressed virgin olive oil
1 lemon juiced
1 lime juiced
(GF*, DF, NF)
Wash, skin and cut the fish into 5 centimetre (2 inch) pieces.
Arrange fish on a small serving dish and put into a steamer. (A large bamboo steamer or a cake rack in the bottom of a wok with a fitted lid also works well.)
Finely slice the green spring onions and ginger into matchsticks and scatter half of them over the fish, saving the rest for garnishing.
Cover well and cook gently over a moderate heat for 5 minutes or until fish flesh turns white.
Place the fish on a serving plate, add the remaining ginger, spring onions and coriander and sprinkle with soy sauce.
Whisk the oil, lemon and lime juice together and pour over fish to serve.