Pat the fish dry with kitchen paper and season well salt and white pepper. Place on a heatproof plate that will fit inside a bamboo steamer and scatter evenly with the ginger, chilli and orange and lemon rind.
Place the plate in the bamboo steamer, cover and steam over a wok or large saucepan of boiling water (see
Remove the plate from the steamer and drain off any liquid that may have accumulated around the fish. Scatter the spring onions over the fish, then drizzle with the soy sauce and sprinkle over the chopped coriander. Serve with Stir-Fry Vegetable Rice (see below) or steamed rice and steamed Asian greens.