Clean the fennel, leek and carrot.
From the leek, cut the green into 5-6 cm pieces, then lengthwise into thin strips.
Cut carrot into 5-6 cm pieces, then lengthwise into narrow sticks. Divide fennel into narrow strips.
Rinse and cut chives into rolls and marinate vegetables in a marinade of sesame seed oil and soy sauce for half an hour.
Rinse fish, rub dry and cut into rectangular pieces.
Spread the vegetable strips evenly on a steaming insert and season lightly with salt. Sprinkle fish pieces with a little juice of one lemon, season with salt and season with white pepper.
Place fish on bed of vegetables, top with lime slices, and lift insert into saucepan. Put the lid on – close tightly and steam for about 7 min (depending on the thickness of the fish), do not lift the lid. In the meantime, grate one tbsp. ginger into the marinade.
Arrange cooked fish with vegetables on plates, drizzle with sauce and garnish with chives.
Our tip: Always use fresh chives if possible!