For the Fish

• Thick Halibut Fillet, 300 - 400g
• 50g Ginger, Cut into Disks
• 80g Ginger, Peeled and Cut into Thin Strip

For the Garnish

• 4 Spring Onion, Cut into Thin Strips
• Handful of Coriander, Roughly Chopped
• 5 Tbsp Neutral Oil, Vegetable or Rapeseed
• For the Garlic Oil
• 8 Garlic Cloves, Finely Minced
• 4-5 Tbsp Neutral Oil, Vegetable or Rapeseed
• Pinch of Salt

For the Sweet Soy

• 100ml Light Soy Sauce
• 1 Tbsp Light Brown Sugar
• Pinch of MSG
• 1 Tsp Toasted Sesame Oil
• 50ml Water

1. Place the disks of ginger onto a plate bowl. Place the halibut fillet on top and season with a pinch of salt. Place into the SteamCrisp oven using the low steam function at 180 degrees celsius.
2. Cook for 15 minutes then place the sliced ginger strips on top. Cook for a further 5-10 minutes depending on thickness. Meanwhile prep the sauces and garnish.
3. To a small saucepan on medium heat, add the neutral oil followed by the minced garlic. Mix the garlic around to ensure an even cook. Cook for around 2-3 minutes or until golden brown and fragrant. Transfer to a bowl to stop the cooking process.
4. Add all the ingredients for the sweet soy to a bowl and mix until the sugar has dissolved. Place the sweet soy into the SteamCrisp oven for 5 minutes to warm up.
5. Add the thinly sliced spring onion and coriander to a bowl of ice cold water. Let set until the spring onion curl.
6. Once the fish is cooked remove from the oven. Pour over the sweet soy.
   Remove and drain the spring onion and coriander and place a heaped amount over the fish.
7. In a small saucepan heat up 5 tbsp of neutral oil on high heat. We want the oil close to smoking, around 2 minutes on high. Once hot, carefully pour over the spring onion and coriander.
8. Finally, spoon over the garlic oil and serve immediately.