Cantonese Steamed Fish

4 spring onions, julienned
Fresh ginger, about 4 tbsp, julienned
1 bunch of coriander
3 tbsp soy sauce
½ tsp SIDS SALT & PEPPER
¼ tsp sugar
4 tbsp water
2 lemon fish or gurnard fillets
4 tbsp rice bran oil

Julienne the spring onion and ginger then set aside. Give the coriander a rough chop and set that aside as well. Combine the soy sauce, SIDS SALT & PEPPER, sugar and water into a small bowl and mix well.
Prepare a steamer. What also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on. I’ve even used a cleaned empty tuna can for the plate to sit on and it works just fine.
Fill a wok or saucepan with about 2 cm of water, cover and bring it to a boil. Carefully place the plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done.
Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, transfer the fish to a nice serving plate. Spread the coriander and about ⅓ of the spring onion directly onto the steamed fish.
Heat a small saucepan and add 2 tbsp of oil. Add the ginger and let it brown lightly, about a minute. Add the rest of the spring onions. The mixture should be giving a good sizzle right about now.
Add soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the spring onions are wilted – about 30 seconds. Take it off the heat and spoon the entire mixture over the fish.
Serve immediately.