1 whole fish
2 tsp salt
2 tbls peanut oil
1 tsp finely grated fresh ginger
8 spring onions, finely chopped
2 tsp sesame oil
2 tbls light soy sauce
Scale, clean and wash fish and trim spines and fins, leaving head and tail on. Put enough water into a wok or frying pan to cover the fish, bring to the boil with the salt. When boiling lower the fish into it, cover and return to the boil. Reduce heat and cook 5-7 min. remove from liquid and drain well.
Meanwhile, heat peanut oil in a small saucepan and fry ginger and spring onions very gently until soft but not brown. Remove from heat. Add sesame oil and soy sauce. Put fish on a serving dish. Spoon the sauce over and serve at once.
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