Cantonese steamed sea bass

Method

1. 1 Clean the fish, make two diagonal cuts along its body, pat it dry thoroughly, and then rub it with a little salt.
2. 2 Place slices of ginger and scallion stalks under the fish to allow steam to circulate evenly.
3. 3 Steam the fish over high heat for 8 minutes until it's cooked through and the flesh is still sweet.
4. 4 Discard all the fishy liquid from the plate, then arrange the shredded ginger and scallions on top of the fish.
5. 5 Heat the oil until very hot, then pour it over the onions and ginger until fragrant. Drizzle soy sauce around the plate and sprinkle with herbs.

With an appliance

• Microwave 28 min

  Replace step 3: loosely cover the fish dish and microwave at 700 W for 7 minutes, then rest for 2 minutes to allow the heat to spread evenly; steps 4–5 remain the same.