© 2022 All rights reserved
Ready in 25 minutes, serves 4
Bring 2 cups cold water to a simmer in a large wok over medium heat.
Line a 30cm bamboo steamer with baking paper and place steamer over water.
Place fish in steamer and cover and steam for 5 to 10 minutes or until just cooked through (timing will depend on thickness of fish and you could use blue eye, snapper or ling fish are suggested).
Personally, I would use my electric 3-tiered steamer to steam the fish.
Carefully transfer to a plate and cover to keep warm.
Meanwhile combine coriander, onion, and chili in a bowl.
Combine ginger, garlic, sugar, and soy sauce in a heatproof bowl.
Place LifeOiL all-purpose oil and LifeOiL canola oil in a saucepan over high heat and cook for 2 minutes until starting to smoke and then carefully pour over ginger mixture (CAREFUL it will spit). Drizzle ginger mix over fish and top with coriander mix and serve with rice and greens.