Steamed Mandarin Fish

Ask the fishmonger to clean the fish, or remove its scales, gills and innards yourself, taking care around sharp fins. Make shallow slashes in the flesh and insert the ginger slices. Keep utensils used for raw fish separate from ready-to-eat food.

Put the fish on a heatproof plate, raised slightly on a food-safe steaming support. Bring the steamer water to a boil, then steam over high heat for 8–10 minutes. Check the thickest flesh away from the bone reaches 63°C; continue steaming if necessary.

Meanwhile wash and shred the leek, scallions and chili. Once the fish is cooked, discard the liquid on the plate and remove the ginger. Arrange the shredded garnish on the fish.

Heat the 20 ml oil until hot, without smoking, and carefully drizzle it over the garnish. Finish with the 30 g light soy sauce and serve.