1.Fill a large frying pan two-thirds full with water. Add chopped ginger; bring to a boil, boil 5 minutes. Reduce heat, carefully add fish to water; simmer, covered, about 10 minutes or until fish is just cooked through.
2.Remove fish from water. Drain on absorbent paper, place on serving plates.
3.Pour sauce over fish, sprinkle with extra ginger and onion. Heat oil in small saucepan until very hot; pour hot oil over fish.
This dish is a popular item on Chinese menus. It is light and full of flavour. Serve the fish by itself, or with boiled rice as an accompaniment. The recipe serves two, or four if part of a Chinese meal where there are other dishes being servedNote