Ingredients

• 4 spring onions
• sliced diagonally
• 25g/1oz fresh ginger
• cut into thin strips
• 1 tbsp light soy sauce
• 2 tbsp sherry (or Shaoxing wine)
• 6 180g/6oz pieces of sea bass
• skin on
• 6 squares of banana leaf
• to fit inside steamer baskets
• 1 tbsp vegetable oil
• 250g/9oz Chinese greens
• cut in half
• 2 tsp sesame oil

Directions

• Place half the spring onions and all the ginger into a bowl.
• Set the remaining spring onions aside.
• Pour the soy sauce and sherry over the spring onions and ginger.
• Place the fish skin side up on a board and make six small incisions into each.
• Place the banana leaves into the steamer and place a piece of sea bass on top of each piece of leaf. (If you have a large steamer you should be able to fit 3 in each steamer layer.)
• Spoon the spring onion mixture over the top.
• Place the lid on the steamer and set over a saucepan of boiling water.
• Steam for 6-7 minutes until just cooked through.
• Meanwhile
• heat the groundnut oil in a wok and stir-fry the Chinese greens until tender.
• Finally
• heat a frying pan until hot
• and add the sesame oil and heat until just smoking.
• To serve
• place the greens onto a plate
• top with the fish
• and remaining spring onions
• then pour over the hot sesame oil.