STEAMED WHOLE FISH

Dairy-free, quick

Prep: 10 min Cook: 10–15 min

1 (680-907-g/1 1/2–2-lb) whole white fish (I prefer rockfish), cleaned, head and tail on

2 slices ginger, cut into thin matchsticks (divided)

2 spring onions, sliced diagonally (divided)

Salt and black pepper to taste

3 tbsp canola oil

2 tbsp soy sauce or tamari (divided)

Sprig of cilantro, coarsely chopped 2 sprigs Italian parsley Steamed rice, to serve

1. Rinse fish under cold running water, then pat dry with a kitchen towel.

2. Bring water to a boil in a steamer. Place fish on a lipped heatproof plate, ensuring it lies flat and fully inside the plate, for even cooking. Sprinkle with half of the ginger and half of the spring onions. Season lightly with salt and pepper. Cover with plastic wrap and steam over high heat for 8–10 minutes until cooked through. (If a chopstick can easily pierce the fish, it's fully cooked.) Remove from heat.

3. Heat oil in a small frying pan over high heat. Add soy sauce (or tamari) — careful, it may splatter. Remove plastic wrap from fish and pour oil mixture over fish. Garnish with the remaining ginger and spring onions, cilantro and parsley.

4. Serve immediately with rice. Serves: 4

Make it gluten-free: This dish can be made gluten-free by using tamari instead of soy sauce.