Pat the fish dry with kitchen paper
then cut into very big pieces. Put in
a heatproof dish and evenly scatter
with the ginger. Wrap tightly in cling
film. Can be prepared to here up to
2-3 hours ahead, chill. Put the plate
of fish into the microwave and cook
for 3-5 minutes (depending on its
thickness and how you like your fish
cooked) on full power.
Remove the plate of cooked fish. Wait one minute and pour off any excess liquid that may have accumulated on the plate, then scatter the spring onions on the fish, together with the light and dark soy sauces.
Heat the two oils together in a small saucepan until very hot, then pour over the top of the fish. Scatter with a handful of coriander sprigs and serve at once.