Banana leaves (optional)
1 sea bass, about 900g, preferably gutted through the gills
25g fresh ginger, cut into thin strips
4 spring onions, sliced at an angle
2tbs Shaoxing wine (Chinese rice wine)
1tbs light soy sauce
20ml groundnut or sesame oil

Put a suitable plate inside a steamer, preferably bamboo, and line with banana leaves if you have them. Lay the fish on top and sprinkle over the ginger and half the spring onions. Mix together the wine and soy, and pour over. Steam for 12 minutes, then remove from the heat.

In a small pan, heat the oil until smoking. Scatter the rest of the chopped spring onions over the sea bass and pour over the hot oil, so that it sizzles.

John Torode

Photo © Sam Bailey