Steamed sea bass with ginger, rice & tatsoi

Trim the salad onions, then finely slice into matchsticks. Slice the ginger into matchsticks and set aside. Put the salad onions into a bowl of cold water to mellow in flavour and curl up a little. Cook the rice in a large pan, covered, according to pack instructions. Nestle the tatsoi on top of the rice and recover the pan for the final 5 minutes Drain well.

Meanwhile, half fill a wok or large frying pan with water and bring to a simmer. Put the sea bass on a heatproof plate that fits inside a bamboo steamer to fit over the pan. Or use a small heatproof bowl as a trivet, put the plate on top, then cover the pan with a lid.

Mix the soy sauce, rice vinegar and mirin, then pour over the fish. Cover, then steam the sea bass for 5-6 minutes, until the flesh is opaque and flakes easily. Carefully remove the plate from the steamer or trivet. Drain and dry the salad onions, then divide between the sea bass fillets.

Heat the oil in a small frying pan until smoking hot, then add the ginger and sizzle for 1 minute. Carefully pour the hot oil and ginger over the fish and salad onions (it will sizzle). Serve the sea bass with the rice and tatsoi, and the sauce spooned around the fish.