Steam the fish

• Place the fish fillets on a heatproof dish.
• Set the dish in a steamer over high heat and cook until just cooked through.

Mix the seasoning sauce

• Combine the light soy sauce, salt, sugar and hot water, stirring until dissolved.

Prepare the aromats

• Peel the ginger, then cut it into thin julienne strips.
• Slice the white and green parts of the spring onions into thin, long strips.

Dress and sizzle

• Pour the seasoning sauce over the freshly steamed fish.
• Top with the julienned ginger and spring onion.
• Pour the hot oil over the aromats so it sizzles and releases the flavour.