Steamed Sea Bream with Spring Onion and Ginger

INGREDIENTS

• 250g The Meat Club Tarakihi Sea Bream
• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon caster sugar
• 1 tablespoon rice vinegar
• 3cm piece ginger, finely shredded
• 1 each long red chilli, seeds removed, thinly sliced
• 1 long green chilli, seeds removed, thinly sliced
• 6 spring onions, finely shredded
• Coriander leaves, to serve

PREPARATION

1. Place a plate inside a bamboo steamer and lay the fish, skin-side down, on the plate.
2. Place the soy sauce, sesame oil, sugar and vinegar in a bowl and stir to combine, then pour over the fish.
3. Scatter the ginger, chilli and half the spring onion over the fish.
4. Set the steamer over a large saucepan or wok of simmering water and cover with the lid.
5. Steam for 6 minutes or until the fish is opaque and just cooked.
6. Garnish the fish with coriander and remaining spring onion, then drizzle over the cooking juices and serve with rice.