Steamed sea bass with soy and ginger

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

Method

1. Place half the spring onions and all the ginger into a bowl.
2. Set the remaining spring onions aside.
3. Pour the soy sauce and sherry over the spring onions and ginger.
4. Place the fish skin side up on a board and make six small incisions into each.
5. 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.)
6. Spoon the spring onion mixture over the top.
7. Place the lid on the steamer and set over a saucepan of boiling water.
8. Steam for 6-7 minutes until just cooked through.
9. Meanwhile, heat the groundnut oil in a wok and stir-fry the Chinese greens until tender.
10. Finally, heat a frying pan until hot, and add the sesame oil and heat until just smoking.
11. To serve, place the greens onto a plate, top with the fish, and remaining spring onions, then pour over the hot sesame oil.