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Steamed ginger fish served with egg-fried rice
- 4 thick white fish
- 1 tsp coarse salt
- thumb-sized piece of fresh ginger
- 1 tbsp grated orange
- 1 tbsp grated lemon
- 2 spring onions
- 2 tbsp light soy sauce
- small handful fresh basil
- 1 tbsp peanut or groundnut oil
- 1 tbsp olive oil
- 2 large free-range eggs
- 2 tsp sesame oil
- 1 tsp salt
- 2 tbsp groundnut oil
- enough long grain
- tsp freshly ground black pepper
- 2 tbsp finely chopped spring onions
Directions:View on BBC Food
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