| 1. |
Pat the fish dry with kitchen paper then cut into very big chunks. |
| 2. |
Put in a heatproof dish and evenly scatter with the ginger. Wrap tightly in cling film, chill (can be prepared up to 2-3 hours ahead).
|
| 3. |
Put the plate of fish into the microwave and cook for 3-5 minutes (depending on its thickness and how you like your fish cooked) on full power. |
| 4. |
Remove the plate of cooked fish. Wait one minute and pour off any excess liquid that may have accumulated on the plate. |
| 5. |
Scatter the spring onions on the fish, together with the light and dark soy sauces. |
| 6. |
Heat the two oils together in a small saucepan until very hot, then pour over the top of the fish. |
| 7. |
Scatter with a handful of coriander sprigs and serve. |
