Steamed ginger fish served with egg-fried rice Archive

Ingredients

• 4 thick white fish fillets with skin, such as cod, or coley, weighing about 115g/4oz each
• 1 tsp coarse salt
• thumb-sized piece of fresh ginger, finely shredded
• 1 tbsp grated orange zest
• 1 tbsp grated lemon zest
• 2 spring onions, halved through the middle and finely shredded
• 2 tbsp light soy sauce
• small handful fresh basil leaves, shredded
• 1 tbsp peanut or groundnut oil
• 1 tbsp olive oil
• 2 large free-range eggs, lightly beaten
• 2 tsp sesame oil
• 1 tsp salt
• 2 tbsp groundnut oil
• enough long grain rice to fill a glass measuring jug to 400ml/14fl oz, steamed and cooled completely
• ¼ tsp freshly ground black pepper
• 2 tbsp finely chopped spring onions