Place the ginger, yellow beans, soy, lime leaves, peanut oil and sesame oil into a bowl and slosh it around. Add the fish and mix it with the marinade. Cover the bowl with plastic wrap and leave to marinate for 10 minutes in a cool place, but not in the fridge.
While it’s marinating, make the rice. Rinse the rice for 20 seconds in a sieve under cold running water then drain it. Place in a saucepan with the tomatoes, olive oil, 350 ml cold water and
Place the ginger peelings in the bottom of a steamer along with
Place the lime leaves onto a heat-proof plate or a dish that will comfortably fit into the steamer basket (it needs to have sides on it so that the marinade juices don’t completely run off), then sit the fish on and pour the ginger and yellow beans on top with the marinade juices. Place the plate in the steamer then put the lid back on and steam for 8-10 minutes, at which point the fish should be cooked.
To check, take the lid off after 8 minutes being careful not to burn yourself from the steam, and poke a thin sharp knife into the flesh around the bone - the flesh should be translucent.
Give the rice a gentle stir and divide amongst four warmed plates, sit a portion of fish on top and drizzle with the steaming juices.
© 2010 Peter Gordon. All rights reserved.