Preparation
Prepare all the ingredients.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000286/000286_step_1_M.jpg)
Peel the carrots and cut into 4-5cm long julienne strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000286/000286_step_2_M.jpg)
Wash the spring onions and cut diagonally into 1cm pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000286/000286_step_3_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000286/000286_step_4_M.jpg)
Peel and finely dice the garlic and ginger. Place in a bowl and mix with the sesame oil, soy sauce and lime juice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000286/000286_step_5_M.jpg)
Drizzle half of the sauce over the prepared vegetables.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000286/000286_step_6_M.jpg)
Spread out evenly on a steamer (or bamboo steamer).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000286/000286_step_7_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000286/000286_step_8_M.jpg)
Pat the fish dry and lightly score the skin in a diamond pattern.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000286/000286_step_9_M.jpg)
Cover and steam for 10 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000286/000286_step_11_M.jpg)
Remove from the heat and serve garnished with coriander.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000286/000286_step_12_M.jpg)