Steamed sea bass with soy and ginger recipe
 4 spring onions, sliced diagonally25g/1oz fresh ginger, cut into thin strips1 tbsp light soy sauce2 tbsp sherry (or Shaoxing wine)6 180g/6oz pieces of sea bass, skin on 6 squares of banana leaf, to fit inside steamer baskets1 tbsp vegetable oil 250g/9oz Chinese greens, cut in half2 tsp sesame oil 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 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. Place half the spring onions and all the ginger into a bowl. Place half the spring onions and all the ginger into a bowl. Set the remaining spring onions aside. Set the remaining spring onions aside. Pour the soy sauce and sherry over the spring onions and ginger. 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 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.) 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. Spoon the spring onion mixture over the top. Place the lid on the steamer and set over a saucepan of boiling water. Place the lid on the steamer and set over a saucepan of boiling water. Steam for 6-7 minutes until just cooked through. 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. 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. 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. To serve, place the greens onto a plate, top with the fish, and remaining spring onions, then pour over the hot sesame oil.