Steamed sea bream with sizzled ginger, garlic & chillies

1. Heat the sesame oil in a frying pan over a medium heat. Add the garlic, chillies and ¾ of the julienned ginger; fry for 2-3 minutes until golden and crisp. Scoop out onto a plate with a slotted spoon, leaving the oil in the pan. Reduce the heat to low, then add the rice wine, soy sauce and sugar. Warm through then take off the heat.

2. Bring a pan of water to the boil. Put the sliced ginger and a few of the salad onions in a large steamer that will fit on top of the pan. Slash the fish 3 times on each side. Put the remaining julienned ginger and salad onions inside the fish then sit it on top of the ginger and onions in the steamer. Set over the pan of boiling water and cover with a lid (or tin foil). Steam for 12-14 minutes (10-12 minutes if 2 small fish) or until the flesh is opaque all the way through. Transfer to a serving plate, pour over the sauce and top with the sizzled ginger, garlic and chillies, plus the coriander leaves. Serve with steamed rice, broccoli and baby corn, if liked.