• 1 whole sea bass (weighing about 675g/1.5lb)
  • 1 tblsp salt
  • 5cm/2" piece of ginger (peeled)
  • 2 spring onions
  • 2 sprigs of coriander
  • 2 tblsp soy sauce
  • 1 tblsp oil


  • Preparation:
  • Gut and scale the fish. Rub it all over with the salt and then rinse. Slit a diamond lattice of cuts on both sides to let flavours and heat penetrate the flesh.
  • Slice the ginger into matchstick strips. Slice the spring onions finely. Chop the coriander.
  • Cooking:
  • Line the cavity of the fish with half the spring onions and half the ginger and place it on a plate.
  • Set this over a high heat in a bamboo steamer and steam the fish for 20 minutes.
  • Remove the fish from the steamer, put on a serving plate and pour the soy sauce over it.
  • In a hot wok, heat the oil and stir-fry the remaining ginger until aromatic. Sprinkle this over the fish.
  • Garnish with the coriander and remaining spring onions.