Steamed Croaker with Ginger and Soy

I bought these filets the other day, and with my gym instructor breathing down my neck, couldn't get myself to pan fry them. So decided to adapt a Bobby Chinn recipe from his trip to Xi Tang. Its extremely simple and brings out the flavour of the fish. You need a firm fleshed fish for this recipe, and can either steam the whole fish or cut out filets and steam them. I prefer the filet route as ensures greater melding of flavours. For steaming, use fresh ingredients as the aroma they release is just divine.

Ingredients

• 2 filets of croaker (with skin), or any other firm white fish
• 2 inches of ginger, cut into thin matchsticks
• 3 rehydrated red chilies, chopped
• 1 tbsp light soy sauce, chopped
• 2-3 stalks of scallion stems
• Salt to taste

Method

1. Salt the fish liberally and rub it into the filets. Add the soy and set it rest aside for 10 minutes.
2. Mix the the ginger, scallion steps and red chilies and add it to the filets.
3. Place it in a plate with a raised rim and place it on the wire rack of a steamer.
4. Let it steam for 10-12 minutes and serve hot.