Begin by slicing the spring onions lengthwise into thin strips, then soak them in a bowl of cold water for about 10 minutes.

Create a makeshift steamer by placing a heatproof plate inside a deep pan and elevating it with a foil trivet. Cover the pan with a lid and bring the water to a rolling boil over medium-high heat.

Arrange your fish fillets on the heatproof plate, ensuring they are neatly spaced apart. Top each fillet with the finely julienned ginger. Mix the light soy sauce and lime juice and drizzle this over the fish.

Once the water is boiling, carefully position the plate with the fish on the trivet inside the pan. Cover tightly and steam the fillets for about 12 minutes.

While the fish is steaming, heat a small skillet over medium heat and add the vegetable oil along with the sesame oil until bubbling.

Carefully remove the plate from the steamer. Top the fish with the soaked spring onions and drizzle the hot oil over the dish. Garnish with the sliced red chili and serve immediately over steamed rice.