Cantonese Steamed Sea Bass with Ginger & Spring Onion

Ingredients

• 1 whole sea bass (about 700g), gutted and scaled by your fishmonger
• 1 tbsp Shaoxing rice wine
• 1/2 tsp fine salt
• 5cm piece fresh ginger, peeled and cut into fine matchsticks
• 4 spring onions, cut into 6cm lengths and shredded lengthways
• 3 tbsp light soy sauce
• 1 tbsp water
• 1 tsp caster sugar
• Pinch of ground white pepper
• 3 tbsp vegetable oil
• Small handful of fresh coriander
• To serve: steamed jasmine rice

Method

1. Rinse the fish and pat dry inside and out. Make 3 diagonal slashes down to the bone on each side. Rub with the salt and Shaoxing wine, and tuck a third of the ginger inside the cavity.

2. Lay two chopsticks across a heatproof plate that fits in your steamer and rest the fish on top so steam can circulate underneath. Scatter over a third of the ginger.

3. Bring a large pan or wok with plenty of water to a rolling boil. Place the plate in a steamer or on a rack above the water, cover tightly and steam over high heat for 8 to 10 minutes, depending on thickness. The flesh should turn opaque and flake easily when tested at the thickest part near the backbone.

4. While the fish steams, warm the soy sauce, water, sugar and white pepper in a small pan until the sugar dissolves.

5. Carefully lift the plate out and pour away the liquid that has collected. Remove the cooked ginger and discard.

6. Top the fish with the remaining ginger and the shredded spring onions.

7. Heat the oil in a small pan until it just begins to smoke and pour it over the ginger and spring onions to make them sizzle. Pour the hot soy mixture around the fish, scatter with coriander and serve at once with rice.