Another Scallion recipe: Chinese

Simplicity itself, Cantonese cooking, from Ken Hom.
I couldn't find the recipe while posting the other day. Sorry.

Steamed Fish with Scallions and Soy

Serves 4
  1+ lb fillets from firm white fish like sea bass or cod, or l whole fish like turbot

1 tsp coarse sea salt or plain salt

2 “ fresh ginger  finely shredded
5-6 spring onions finely shredded
1 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp peanut, canola or corn oil
2 tsp sesame oil
fresh coriander sprigs, to garnish

If you are using a whole fish, remove the gills. Pat the fish or fish fillets dry with kitchen paper. Rub with the salt on both sides and set aside 30 minutes. This helps the flesh to firm up and draws out any excess moisture.

Set up a steamer, or put a rack into a wok or deep pan, and fill it with 2” of water. Bring the water to a boil over high heat. Put the fish on a heatproof plate and scatter the ginger evenly over the top. Lower the plate of fish into the steamer or on to the rack. Cover the pan tightly and gently steam the fish until it is just cooked. Flat fish will take about 5 minutes to cook. Thicker fish will take 12-14 minutes.

Remove the plate of cooked fish from the pan and sprinkle with the spring onions and the light and dark soy sauces. Heat the two oils together in a small pan. When they are hot and smoking, pour the hot oil on top of the fish and garnish with the coriander sprigs. Serve at once.