Ginger and spring-onion steamed fish

Your ingredients

Get ready: Deep lidded saucepan, stable steaming rack, heatproof plate, small pan, oven gloves and food thermometer.

• 🐟2 boneless white-fish fillets, about 150–180 g eachUK note: Cod or haddock makes an accessible swap for sea bass. Thaw frozen fillets fully in the fridge and drain well.
• 🌱2 spring onions, cut into fine strips
• 🥄A small piece of ginger, about 15 g, cut into fine strips
• 🫙1½ tbsp neutral cooking oilUK note: Sunflower or rapeseed oil works.
• 🥄3 tbsp light soy sauceUK note: Use a reduced-salt version if preferred; it will change the seasoning.
• 💧1 tbsp waterUK note: This replaces cooking wine for an alcohol-free adaptation.
• 🧂½ tsp sugar and a pinch of white pepperUK note: Black pepper works, leaving visible specks.

Let’s make it

1. Build a stable steamer

   Check the plate fits inside the pan with the lid shut. Add water below the rack, not touching the plate. Arrange half the ginger and spring onion on the plate, with the fish above.

2. Steam, then check

   Bring the water to a boil, lower to steady steam and put in the fish plate. Cover. Begin checking after 8 minutes; thick fillets may need 12–15. The centre should be opaque and flake easily. A clean probe can confirm 75°C for 30 seconds.

3. Warm the dressing

   Gently heat the oil and remaining ginger and onion in the small pan until fragrant. Add soy sauce, water, sugar and pepper. Bring briefly to a simmer.

4. Bring it to the table

   Lift the plate out with oven gloves, keeping your face away from the steam. Carefully spoon off excess steaming liquid and add the warm dressing. Gentle cooking is a proper skill: there is no prize for the fiercest boil.