Cantonese-Style Steamed Sea Bass

Ingredients

• 2 whole sea bass, gutted and scaled
• 40 g fresh ginger
• 6 spring onions
• 4 tbsp light soy sauce
• 1 tsp caster sugar
• 2 tsp sesame oil
• 3 tbsp vegetable oil
• 15 g fresh coriander

Method

1. 1

   Score the sea bass 3 times on each side. Peel and julienne the ginger; slice the spring onions into thin strips.

2. 2

   Stuff the cavities with half the ginger and spring onion. Place the fish on a heatproof plate.

3. 3

   Set up a large steamer or wok with a trivet and bring water to a rolling boil. Steam the fish for 10–12 minutes until the flesh flakes easily.

4. 4

   While the fish steams, mix the soy sauce with the sugar and sesame oil in a small bowl.

5. 5

   Carefully drain any liquid from the plate. Scatter the remaining ginger and spring onion over the fish.

6. 6

   Heat the vegetable oil in a small pan until smoking, then pour it sizzling over the ginger and spring onion.

7. 7

   Drizzle the soy dressing over the fish, garnish with coriander and serve straight away with jasmine rice.