Ginger and Spring onion Pollock

There are times when a detox is necessary whether it is for body or mind, after indulging on all things comforting over the winter months there is nothing better than eating a meal that feels like a hug from the inside. I love Chinese food, and I'm not talking those gloopey bright red sauces rich in MSG, i'm talking about the most wonderfully simply and fragrant food. There is no doubting that ginger and spring onion compliment fish so well but it this particular recipe it brings the humble pollock to life. Sometimes it's the simple things in life that are so great, the bonus is that you do not have a guilty conscience afterwards.

You will need:
For the marinade

2 pollock fillets
2 tbsp sesame oil
3 tbsp of light soy sauce
50g of julienned ginger
3 spring onions finely chopped
2 tbsp of shaoxing rice wine
1 tbsp of caster sugar
1/2 tsp of salt 

For the sauce:
4 tbsp of the broth from steaming the fish
2 tbsp of garlic
2 tbsp of sesame oil
2 tbsp of ginger
2 spring onions (green part only)
4 tbsp of good oyster sauce
2 tbsp of caster sugar
1 tbsp of light soy sauce
100ml of water
1 tsp of corn flour

Place all the marinade ingredients into a small bowl or foil parcel, one that can fit into either a bamboo steamer or conventional steamer.
 Allow the fish to marinate for at least ten minutes. Steam the fish in the bowl full of marinade for roughly ten minutes (depending on the size of the fish) the flakes will separate  very easy when cooked. 

To make the sauce fry the garlic, ginger and spring onions in the sesame oil, add 4 tablespoons of the broth from cooking the fish and the oyster sauce, sugar and soy sauce. To finish stir the corn flour into a 100ml of cold water and add it to the pan, it should take no more than a minute to thicken the sauce. Remove the fish from the bowl and pour the sauce on it, serve with steamed white rice.