Steamed Fish with Ginger & Scallions

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Cantonese Steamed Fish (Serves 3–4)

For Steaming

• 1 whole fish (descaled and gutted)

• 20g ginger, cut into thin strips

• 1 sprig spring onion, sliced diagonally or into thin strips (halved)

• 1 tbsp Shaoxing wine (or sherry for a GF alternative)

For the Sauce (mix well, bring to a boil, then set aside)

• 2 tbsp light soy sauce (or to taste)

• 1½ tsp sugar (or to taste)

• 3 tsp water

• 2 tbsp cooking oil

• Drizzle of toasted sesame oil