Delicately fragrant with the flavours of ginger, soy sauce and spring onion, this aromatic steamed fish is a clean-eating classic. Served with fluffy rice and a crisp celery salad, this one will bring balance to busy weeknights. You can add or reduce chilli at will.
Place rice in a saucepan with 310ml (1¼ cups) water over high heat and bring to the boil. Reduce heat to low, cover with a lid, and cook for 15 minutes or until tender. Remove from heat, but leave the lid on to allow the rice to steam until you’re ready to serve.
Peel ginger, then thinly slice into matchsticks. Cut white part of spring onion lengthwise into matchsticks, then thinly slice the green tops diagonally. Set aside.
Place fish in a single layer on a plate that fits inside your steamer basket. Scatter over ½ the ginger and the white part of spring onion. Carefully place plate in the steamer basket. Set basket over a saucepan of water over medium–high heat. Cover and steam for 10-12 minutes or until fish is tender and cooked through.
While fish is steaming, finely chop garlic and combine in a bowl with 20ml (1 tablespoon) soy sauce, rice wine vinegar, ¼ teaspoon sugar and ½ the sesame oil and whisk to combine. Thinly slice celery diagonally, add to the bowl and toss to combine. Season with salt and pepper to taste.
Carefully remove fish from the steamer, draining some of the steaming liquid from the plate, if you like. Whisk together the remaining soy, sugar and sesame oil with remaining ginger. Season to taste and spoon over fish.
Pick coriander leaves from their stems and thinly slice chilli. Scatter over fish with thinly sliced green onion tops and serve with celery salad and steamed rice.