Steamed fish, Cantonese-style
Ken Hom, chef, author, and TV presenter
“This is a dish I grew up with. And now I can do it in the microwave. Take firm fillets of white fish, such as cod, sole or salmon, crush fresh ginger and squeeze over them. Add salt and pepper to taste. Top the fish with finely shredded fresh ginger – you can do this an hour or so in advance. Wrap in microwave-safe clingfilm and refrigerate. Shred some spring onions and set it aside.
