A Recipe

• Mike: You know, I really wish I could cook fish. I'm thinking of doing a seafood cooking course.
• Cindy: Yeah, I love fish.
• Mike: How do you cook it?
• Cindy: We nearly always have it steamed ... the Chinese way.
• Mike: Ooh how's that?
• Cindy: Steamed then you add ginger, spring onions, soy sauce and hot oil.
• Mike: Oil?
• Cindy: Yeah.
• Mike: So how do you do it?
• Cindy: Well, you peel and julienne some fresh ginger as finely as possible... and slice the spring onions as finely as possible too. Just use the white bits.
• Mike: What do you mean, julienne?
• Cindy: You know, just slice it really finely then slice the slices so that you have little straws of ginger.  Like really small French fries.
• Mike: Oh okay.
• Cindy: You steam the fish. We've got a fish steamer but I use a bamboo steamer and a wok for bigger fish.
• Mike: Yeah, I've got one of those. How long does it take?
• Cindy: I don't know, I never really time it. Probably five minutes or so. It depends on the size of the fish.
• Mike: Uh huh.
• Cindy: When it's done, put it on a serving plate, sprinkle the ginger and spring onions on it and pour a few tablespoons of soy sauce on.
• Mike: Right.
• Cindy: Then you quickly heat the oil, till it's quite hot and pour that over the top.
• Mike: Uh huh. So that's it, is it?
• Cindy: Yep. Just be careful with the oil, it might spit a bit.
• Mike: Well that sounds really great. And what do you serve it with?
• Cindy: Oh just steamed rice and some stir-fried veggies or steamed Chinese spinach.
• Mike: Do you think you could write that down for me?
• Cindy: Sure.