Steamed Sweet And Sour Fish

1 large whole plaice, cleaned
salt
1 x 5 cm/2 inch piece root ginger, peeled and
shredded
3 spring onions, sliced
Sauce:
150 ml/1/4 pint fish or chicken stock
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon wine vinegar
1 tablespoon dry sherry
1 tablespoon tomato purée
1 teaspoon chilli sauce
pinch of salt
1 tablespoon cornflour
Garnish:
coriander leaves
tomato flowers

Score the fish by making 3 diagonal cuts on each side. Rub the fish with salt and sprinkle with the ginger and spring onions. Put on an ovenproof plate and place in a steamer. Steam for 12 to 15 minutes until tender.

Meanwhile, make the sauce. Mix all the ingredients, except the cornflour, together in a small saucepan, bring to the boil and cook for 1 minute. Blend the cornflour with 2 tablespoons water and stir into the sauce. Cook, stirring, until thickened