Step: 1/11

Prepare all the ingredients.

Step: 2/11

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

Step: 3/11

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

Step: 4/11

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.

Step: 5/11

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

Step: 6/11

Drizzle half of the sauce over the prepared vegetables.

Step: 7/11

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

Step: 8/11

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.

Step: 9/11

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

Step: 10/11

Cover and steam for 10 minutes.

Step: 11/11

Remove from the heat and serve garnished with coriander.