1 each long red and green chilli, seeds removed, thinly sliced
6 spring onions, finely shredded
Coriander leaves and steamed rice, to serve
Preparation
Place a plate inside a bamboo steamer and lay the fish, skin-side down, on the plate. Place the soy sauce, sesame oil, sugar and vinegar in a bowl and stir to combine, then pour over the fish. Scatter the ginger, chilli and half the spring onion over the fish. Set the steamer over a large saucepan or wok of simmering water and cover with the lid. Steam for 6 minutes or until the fish is opaque and just cooked.
Garnish the fish with coriander and remaining spring onion, then drizzle over the cooking juices and serve with rice.
