For the fish
- 1 whole sea bass, approx 800g
- 1 tsp fine salt
- 1 tsp shaoxing wine
- 3cm piece of ginger
- 3 large spring onions, left whole
For the sauce
- 3 tbsp light soy sauce
- 1 tsp sesame oil
- A pinch of ground black pepper
For the garnish
- 2 large spring onions, julienned
- 1 large red chilli, julienned
- 3cm piece of ginger, julienned
- A small handful of coriander leaves
- 3 tbsp neutral oil
Descale and clean your sea bass, then pat it dry. Rub all over with the salt and shaoxing wine. Leave the fish to marinade for around 10 mins.
Slice the ginger. Place the 3 whole spring onions on a large serving plate to create a trivet for the fish, then lay the sea bass on top. Position the ginger slices inside and on top of the fish.
Place a steaming rack in the middle of your wok. Pour water into the wok to a level just below the top of the rack. Bring to the boil.
Balance the plate of fish on top of the rack, then seal the wok with its lid. Steam the fish for around 8 mins, until cooked through.
Meanwhile, place the julienned spring onions and red chilli for the garnish into a bowl of iced water and leave for 10 mins. This will make them curl.
In a small pan, mix the light soy sauce and the sesame oil with 3 tbsp water and a pinch of ground black pepper. Bring to a quick boil.
Once cooked, leave the fish on the serving plate but remove the ginger slices and pour off any water. Lay the garnish of julienned spring onions, chilli and ginger on top of the fish, then finish with a scattering of coriander leaves.
Heat 3 tbsp neutral oil and pour over the fish and the garnish. Finally, pour over the sauce.
Image: Dominique Woolf