For ➍4 thick white fish fillets with skin, 120 g each
1 ts coarse salt
thumb-sized piece of fresh ginger, finely shredded
1 tbs grated orange zest
1 tbs grated lemon zest
2 spring onions, halved through the middle and finely shredded
2 tbs light soy sauce
small handful fresh basil leaves, shredded
1 tbs peanut oil
1 tbs olive oil
Pat the fish dry with kitchen paper and rub all over with the salt.
Place the fish on a heatproof plate and scatter evenly with the ginger, orange zest and lemon zest.
Set up a steamer or put a rack into a wok or deep pan that has a tight fitting lid. Fill with 5 cm of water, place over a high heat and bring to the boil.
Reduce the heat slightly and place the fish, still on the plate, onto the steamer or rack. Cover the pan tightly and gently steam for about five m, or until just cooked. The fish will turn opaque and flake slightly but remain moist.
Take the plate off the heat and drain off any liquid that may have accumulated around the fish. Scatter the spring onions over the fish then drizzle with the soy sauce and sprinkle over the basil.
Heat the peanut oil with the olive oil until just smoking then pour over the fish (pour carefully, as the oil may splatter) and serve at once.
Serve with egg-fried rice.
