Steamed ginger fish served with egg-fried rice

INGREDIENTS

• 4 thick white fish
• 1 tsp coarse salt
• thumb-sized piece of fresh ginger
• 1 tbsp grated orange
• 1 tbsp grated lemon
• 2 spring onions
• 2 tbsp light soy sauce
• small handful fresh basil
• 1 tbsp peanut or groundnut oil
• 1 tbsp olive oil
• 2 large free-range eggs
• 2 tsp sesame oil
• 1 tsp salt
• 2 tbsp groundnut oil
• enough long grain
• ¼ tsp freshly ground black pepper
• 2 tbsp finely chopped spring onions