Asian Steamed Fish With Winter Fennel Salad

10 mins prep time

6-8 mins cooking time

4 servings

Method:

Place the fish onto heat proof plates that will fit into a bamboo steamer basket. Top with the lemon zest, light soy, sweet chilli sauce and pepper.

Place the lid on and steam above boiling water for 6 to 8 minutes or until cooked. Present with the salad ingredients all gently tossed together.