how to honour your catch

1 fresh fillet of fish
1-2 cloves of garlic, sliced into 1-2mm discs
2-3cm piece of fresh ginger, sliced into discs
1 tbsp spring onion (green shallot) sliced diagonally

sauce
2 tbsp light soy
1 tsp palm or brown sugar
splash of sesame oil

(this sauce can easily be substituted for a good fish sauce from your Asian grocer. When I say fish sauce I don't mean Thai fish sauce, but a specific sauce that is used to pour over your steamed fish. Ask the shopkeeper, they should know what you are talking about.)

1. Pour enough water into the bottom of your wok such that when you place your steamer on top there is around 4-5 cm of clearance from the water to your steaming platform. Bring to the boil on highest heat with the steamer on top making the seal.
   
2. Lightly oil a plate that fits in your steamer comfortably and place the fish on it.
3. Gently make incisions approximately 3cm from each other all the way down the length of the fillet.
4. Stuff a couple of garlic and ginger discs in each of the incisions. If you have any of the garlic or ginger left over place it on top of the fish.
5. When the water is boiling and there is a generous amount of steam swirling around inside your steamer, carefully place the plate inside the steamer and replace the lid.
6. Leave the fish to steam. A piece of fish that is 2cm thick at it's thickest point will take about 5 minutes, a 6 cm thick piece will take around 10 minutes. If your fillet is somewhere inbetween obviously just do a best guess and check in on your fish once during cooking to see how it is going. Always underestimate the time, though - overcooked fish is terrible and an insult to the critter that gave its life for your meal.
7. Carefully remove the plate from the steamer and pour the accumulated liquid off. Don't let your fillet slide off and into the sink!
8. Briefly heat the soy in your microwave until warm. Add the sugar and sesame oil and stir.
9. Remove the garlic and ginger from the fish and pour the liquid over the top. Scatter the spring onions over the top, et voila. Serve with white or brown rice and some steamed greens.
   

If you have really fresh fish, preferably line-caught from your favourite spot, this is the only way to eat, and honour, your catch. Simplicity reigns supreme. Enjoy.