Use skin-on fish fillets for the dish ... water and drain again. Cut the ginger slices into thin matchsticks. Slice the garlic cloves in half. Cut the spring onions into 2.5cm (1 in) pieces.

Remove the fillet from the roasting tin and set aside on a board to rest ... Pour the hot marinade over the top and scatter with the spring onions, red chilli and coriander.

For the steamed ginger fish ... have set and the mixture is dry. Add the remaining salt and the freshly ground black pepper and stir-fry for two more minutes, then add the spring onions.