Place the snapper on a plate laced with a teaspoon of peanut oil and pop into a bamboo steamer.
In a wok heat up 2 tablespoons of peanut oil and then pop in 2 tablespoons of soy sauce (kikoman C00039), strips of ginger (as much as you like according to taste) and 1 chopped spring onion.
When the fish changes colour and is white throughout, drain and serve onto a warmed plate. Add the hot ginger mix on top of the fish.
Very simple and very delicious!