Chinese fish

Cut the spring onion, ginger and chili into very fine thin strips, which should be 2-4 cm long depending on the vegetables.

Put the chopped vegetables aside in a bowl of ice water (water with ice cubes).

Slice the fish so that the back is facing upwards and the inside is facing downwards.

Now steam the fish for about 8 minutes This can be done either in a steamer or in a pan with a steamer insert. Alternatively, you can heat water in a pan, place a bowl upside down in it and then place a heat-resistant plate with the fish on top. (It is important that the lid still fits for steaming)

After steaming, remove the fish and remove the excess liquid from the plate, or wipe dry.

Remove the vegetables from the bowl and dry them lightly on kitchen paper, then place them on top of the fish.

Heat the peanut oil in a pan and carefully pour over the fish and vegetables.

Mix the soy sauce with a little sugar and pour over the fish.

Optionally serve with chili oil from the recipe (see chili oil recipe).