Ingredients

Method

Rinse the fish fillets and pat them dry with paper towels. Arrange the fillets in a single layer on a heatproof plate.

Scatter the julienned ginger and sliced scallions over the fish.

In a small bowl, mix the light soy sauce and oyster sauce. Drizzle the sauce over the fish.

Set up a steamer or place a steaming rack in a wok filled with water. Bring the water to a boil.

Place the plate with the fish on the steamer or steaming rack. Cover the steamer or wok and steam the fish for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.

In a small saucepan, heat the vegetable oil and sesame oil until hot. Carefully pour the hot oil over the cooked fish, causing it to sizzle.

Serve the steamed fish immediately with steamed white rice on the side.