Cut the ginger into fine julienne ... of thickness. While the fish is steaming, prepare the aromatics, soy sauce and oil. Slice the spring onions lengthwise into fine shreds, then cut the shreds ...

When the oil is very hot, add the spring onions and stir-fry ... Heat the oil again, add the ginger and stir-fry constantly for about 30 seconds, until the slices are slightly browned and blistered.

Lay each piece of the warmed leaf on a large plate or flat surface and spread some of the green masala on it. Layer one piece ...

trimmed and bashed 3cm piece of fresh root ginger, peeled and finely chopped or grated 4 garlic cloves, sliced 3 spring ...

This is a really lovely way to cook fish and it adds so much ... Replace the courgettes and tomatoes with 6 sliced spring onions and a few strips of fresh ginger. Instead of the herbs, stock ...

A simple steamed seabass with salty umami flavours and ginger warmth ... Lift the fish onto a warmed serving platter, scatter over the spring onions and keep warm. Reserve the water from steaming.

Carp is not readily available in ordinary fish ... spring onions and cut into 5cm pieces. Soak the mushrooms for 25 minutes. Remove the hard stems and slice the cap thinly. Arrange onion, ginger ...

Cut one slice of ginger into very thin matchsticks and finely slice the spring onions, keeping white and green separate. Heat wok until hot and add the oil. When hot, add the garlic and the whole ...