Steamed Sea Bass with Ginger and Spring Onion

Rinse the fish and pat it completely dry, inside and out.

Cut three diagonal slashes through the thickest part on each side, down to the bone, so it cooks evenly.

Season lightly with the salt and lay the sliced ginger and spring onion lengths under and inside the fish, which lifts it off the plate and lets steam circulate.

Set the plate in a steamer over vigorously boiling water, cover, and steam for 10-12 minutes. It is done when the flesh at the thickest slash comes away from the bone.

While it steams, stir the soy sauce, sugar and hot water together.

Lift the plate out and pour away all the liquid that has collected. Discard the cooked ginger and onion.

Scatter the ginger matchsticks, shredded spring onion and coriander over the fish.

Heat the neutral oil in a small pan until it is genuinely smoking.

Pour it slowly over the aromatics — it should crackle loudly.

Pour the soy mixture around the edge of the plate rather than over the fish, add the sesame oil, and serve at once.