Ingredients

• 2.5cm/1in piece fresh root ginger
• peeled and cut into long thin strips (juilienne)
• 1 spring onion
• sliced into long strips
• 1 whole wild sea bass (about 550g/1¼lb)
• de-scaled
• gutted
• cleaned and skin scored several times with a sharp knife
• 1 tbsp Shaoxing rice wine or dry sherry
• 2 tbsp groundnut oil
• 1 tbsp freshly grated root ginger
• 1 lime
• zest only
• 1 tbsp Shaoxing rice wine or dry sherry
• 330ml/11½fl oz Chinese beer or other light beer
• 2 tbsp light soy sauce
• 1 spring onion
• sliced into long strips (juilienne)
• 1 large handful fresh coriander
• roughly chopped
• steamed wild basmati rice
• to serve

Directions

• For the sea bass
• sprinkle half of the ginger and spring onion strips across the fish
• or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity.
• Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish)
• or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest.
• For the sauce
• heat a wok until smoking and add the oil. Add the grated ginger
• stir-frying for a few seconds. Stir in the lime zest
• followed by the beer and soy sauce. As soon as the liquid comes to the boil
• add the spring onions and coriander
• then remove from the heat.
• To serve
• carefully remove the plate of fish from the bamboo steamer
• pour the sauce over the fish and serve immediately with steamed wild basmati rice.