Steamed Fish with Ginger Soy

Ingredients

• white fish fillet — 300 g (cod, sea bass, or tilapia)
• ginger — 5 thin slices
• scallions — 2 stalks, cut into 5 cm lengths
• light soy sauce — 2 tbsp
• cooking oil — 1 tbsp
• salt — 1/4 tsp

Steps (beginner-friendly)

1. Pat the fish fillet dry and rub lightly with salt; place on a heatproof plate.
2. Lay half the ginger slices and scallion lengths on top of the fish.
3. Set up your steamer: bring 3 cm of water in a pot to a rolling boil with the steamer rack inside.
4. Put the plate in, cover, and steam on high heat 8-10 minutes, depending on fillet thickness.
5. The fish is done when the flesh turns opaque and flakes easily at the thickest part when poked with chopsticks.
6. Discard the soggy ginger and scallions; pour off the liquid on the plate.
7. Top with fresh scallions, pour 2 tbsp soy sauce over, and serve.