- 2 tsp toasted sesame oil
- 1 tbsp peanut oil
- ½ kg halibut or salmon fillet
- 3 tbsp thinly sliced green onion
- 1 tbsp soy sauce
- 1/4 cup chopped fresh coriander leaves
- 1 tsp sea salt or kosher salt
- 1 tbsp minced fresh ginger
Use paper towels to pat the fish fillet dry. Rub salt on both sides of the fillet. Place the fish in a heat proof dish and scatter the ginger over the top of the fish. Place into a steamer set over several inches of gently boiling water and cover it. Gently steam for 10-12 minutes then pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle soy sauce over the surface of the fish. Heat sesame and peanut oils in a small skillet over medium-high heat. Now carefully pour on top of the fish fillet, when the oil is hot. Be careful, the very hot oil will cause the green onions and water on top of the fish to pop and spatter all over. Garnish with coriander and serve immediately.
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