Preparation

Prepare all the ingredients.

Peel the carrots and cut into 4-5cm long julienne strips.

Wash the spring onions and cut diagonally into 1cm pieces.

Halve the fennel and cut out the stalk in a v-shape. Cut each half into thin strips. Place all the vegetables in a bowl.

Peel and finely dice the garlic and ginger. Place in a bowl and mix with the sesame oil, soy sauce and lime juice.

Drizzle half of the sauce over the prepared vegetables.

Spread out evenly on a steamer (or bamboo steamer).

Bring a little water to the boil in a steamer (or use a bamboo steamer basket over a pan of boiling water). Place the vegetables in the steamer basket.

Pat the fish dry and lightly score the skin in a diamond pattern.

Cover and steam for 10 minutes.

Remove from the heat and serve garnished with coriander.