Steamed whole sea bass

Step 1

Using a sharp pair of scissors, trim the fins from the fish, then use a sharp knife to slash 1 side of the body 4 times. Remove the head and tail if you like, to make it fit your tin.

Step 2

Lay a large piece of foil (a few centimetres longer than the fish) on the work surface. Place the fish on the foil. Slowly drizzle over 1 tbsp soy sauce, ensuring some of it goes into the slashes. Arrange the ginger and garlic on top, then ½ the salad onions.

Step 3

Unless you have a large steamer, you will have to create one. I used a large flameproof roasting tray with 3 upturned ramekins in it (if you have a small grill rack this would also work). Gather the fish up in the foil and place it open on the ‘trivet’. Pour about 3cm water into the roasting tray underneath, then cover everything with foil. If you have a large steamer (or fish kettle), put the fish, in its foil, into the steamer, then place over a large pan or wok containing 3cm water. Cover the steamer with its lid.

Step 4

Set the pan over a high heat and steam the fish for 25 minutes, or until the flesh is opaque and flakes easily. When cooked, carefully transfer the fish to a serving plate. Pour over the remaining 2 tbsp soy sauce and the sesame oil, then top with the remaining salad onions and red chilli.

Step 5

Heat the groundnut oil in a pan, until smoking. Carefully spoon the hot oil over the fish to make everything sizzle. Serve with rice, vegetables and a huge smile.