Steamed fish

1 prepared sea bass

small handful of ginger, cut into very thin sticks

2 sticks of spring onion, trimmed and cut obliquely into 1-inch pieces

1/2 cup oil

4 tbsp light soya sauce

1 tsp sugar

1/2 tsp ground white pepper

water

(serves 2)

In a large lidded wok, add water to a depth of 2 inches. Place a steaming stand or rack into the water. Place a heat-proof plate on top of the stand or rack, clear of the water. Cover and heat the water to boiling point.

Wash and pat dry fish. Put the fish into the warm plate in the wok. Stuff half the ginger into the stomach cavity of the fish. Arrange the rest of the ginger over the top of the fish. Sprinkle sugar and white pepper on top. Cover and steam on medium heat for 10 minutes. Check if the fish is cooked by gently inserting a fork near the main bone. If the flesh comes away easily, it is cooked. Pour the soya sauce over the fish. Arrange the spring onion on top. In a small sauce pan, heat the oil until nearly smoking. Carefully drizzle the hot oil over the spring onion along the whole length of the fish, making it sizzle. Serve with steamed rice and vegetables (our bok choy recipe is very good with this).

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