Cut 3 diagonal slits on both sides of each fish and lay them on a heatproof plate. Sprinkle the fish with the salt, sugar, garlic and ginger. cover and set aside.

Place a small rack or trivet into a wok or large frying pan half filled with water cover and heat until simmering

Put the plate on the rack and cover. Then steam gently for about 12 minutes or until the flesh has turned pale pink (if using rainbow trout) and feels quite firm,

Turn off the heat, remove the lid and scatter the spring onions over the fish then replace the lid.

Heat the oil was in a small pan over high heat until just smoking, then quickly pour a quarter over the spring onions on each of the fish, the shredded onions will sizzle and cook in the hot oil, then sprinkle the soy sauce over the top.

Serve fish and add the juices immediately with the boiled noodles