Classic Hong Kong-style steamed whole fish

This dish is simple but delicious — the fish is silky from steaming and the dressing adds a punch. The Chinese believe you must steam fish with the head and tail still attached, as it represents the family unit — so if the fish won’t fit in the steamer, cut it in half rather than removing the head or tail.

TAKES: 25 MINS

INGREDIENTS

2 large bunches of spring onions

500g sea bass (or 2 smaller white fish), cleaned

and gutted (ask your fishmonger to do this) 15g fresh ginger, peeled and finely sliced

into matchsticks

2 tbsp vegetable oil

4 tbsp light soy sauce

METHOD

Finely slice the green parts of the spring onions into matchsticks, then place in a small bowl of cold water. Set aside.

Set up your steamer and get a heatproof dish that will fit inside it. Slice the white parts of the spring onions in half lengthways, then place them in the dish. Lay the fish over the onions, then arrange the ginger on top.

Half-fill the steamer pan with water. Place over a high heat and bring to the boil. Put the dish inside and steam for 12 mins, then turn off the heat and leave for a further 2 mins.

Add the oil to a small saucepan and place over a medium-high heat until it boils; test by using the end of a wooden spoon — it’s ready when bubbles fizz around it.

Drain the green parts of the spring onions. Lift the lid off the steamer, then sprinkle the onion on top of the fish. Pour over the hot oil so it lightly fries the onion and ginger, then drizzle over the soy sauce. Carefully lift the heatproof dish out of the steamer and serve.