Steamed Ginger Silver Perch

This is one of my all-time favourite ways to have fish. Steamed to lock in the juices which make the fish tender and oh so mouth watering. Delicious!

It's also relatively simple to cook :)

Here's what you need (to serve 4):
- 1kg whole fish - I've used Silver Perch for this but it will work just as well with Snapper or any other firm white fish.
- 1/4 cup vegetable stock
- small bunch of spring onion, thinly sliced
- 1/2 cup of coarsely chopped coriander
- 40g ginger, thinly sliced
- 1/3 cup of light soy sauce
- 1 tbps sesame oil
- salt and pepper

Here's what you do:
Peel the ginger and thinly slice - julienne style (ie - like match sticks).

Score the fish on both sides. Sprinkle some salt and pepper on each side making sure to get some into the grooves. Place half the coriander, chopped spring onion and ginger into the belly cavity (I'm assuming, of course, that the fish has been cleaned out :P).

Place the fish on oiled foil and sprinkle some more of the coriander, spring onion and ginger. Fold the foil to create a well and place half the stock and soy sauce over the fish. Place the wrapped fish into a bamboo steamer and steam for about 40 minutes or until cooked - a sharp knife should slide easily into the thickest part of the fish).

Once cooked transfer the fish to a serving dish. Pour the rest of the stock and soy sauce over the fish and sprinkle the rest of the coriander, ginger and spring onion. Drizzle the oil over the top and serve with steaming hot rice!