This recipe, from Thai Food by David Thompson, is for ginger lovers! Make sure your ginger is young and fresh or you might want to reduce the amount in this recipe.
Clean and score the fish and place it on a plate which you will use for steaming. Pour over 3 tablespoons of light soy sauce, sprinkle with a pinch of sugar and top with ½ a cup of shredded ginger. Place over boiling water, cover and steam. This fish weighed 600g (21 oz) and took about 30 minutes to cook. When it’s nearly done, strew with another ½ a cup of shredded ginger and 4 shredded spring onions. Garnish with coriander (cilantro) and serve with rice.
michelle picker cooks 