Steamed White Anchovy and Scallion Parcels with Ginger-Soy Aromatics

Prepare a bamboo steamer or a metal steamer insert over a pot of boiling water.

Finely mince the fresh ginger and slice the spring onions into thin rounds.

Arrange the superfood vegetable power blend in a thin, even layer on a parchment-lined heatproof plate that fits inside your steamer.

Lay the white anchovies atop the vegetables.

In a small bowl, whisk the gochujang with a teaspoon of water to loosen it into a drizzle-able consistency, then spoon it over the anchovies. Scatter the minced ginger over the top.

Place the plate in the steamer, cover tightly, and steam over medium-high heat for 5-6 minutes, until the anchovies are opaque and the vegetables are tender-crisp.

Carefully remove the plate. Garnish with the fresh scallion rounds. Serve immediately while the ginger aroma is vibrant and the fish is succulent.