Get your fishmonger to clean and scale your fish.

Wash the fish thoroughly, inside and out

Rub some salt on the skin and in the cavity

Cut a few diagonal slits in the body of the fish.

Julienne the spring onions, both the green and white parts

Peel and cut the ginger into matchsticks.

Sprinkle the spring onion and ginger on the fish 

Layer half of the spring onions, coriander or lettuce on the long Steam Zone steaming tray, to prevent the fish from sticking. 

Place the whole fish in the long steamer tray. Add water to the water tray until it hits the max level in the window.

Close the lid and set the timer for 10-20 minutes (depending on the size of your fish) and cook on high. 

The machine will beep when the fish is done.  

Make the sauce while the fish is cooking. Add a few tablespoons of soy sauce and sugar to a saucepan and heat on medium until the sugar has melted. In another small pan, heat the oil just as the fish is done. 

To serve, transfer the fish to a serving dish. Layer the remaining spring onions on top. 

Pour over the sauce and the boiling hot oil. Garnish with fresh coriander. 

Serve with steamed rice as part of a multi dish meal.