30g ginger, peeled and cut into matchsticks (use a julienne peeler if you have one)
1 whole large sea bass (about 800g), gutted and cleaned (ask your fishmonger to do this), or 4 fillets of sea bass
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp vegetable oil
1 tsp palm sugar
1 spring onion, sliced diagonally
½ small pack coriander, trimmed but still with most of the stalks on
½ red chilli, finely sliced diagonally
Heat oven to 180C/160C fan/gas 4. Put half the ginger in the cavity of the fish, then lay it on foil. Pull the sides of the foil up around the fish to create a foil bowl, then add 1 tbsp water (this will steam the fish), seal and cook in the oven for 15-20 mins or a large bamboo steamer until the fish is flaking apart.
Transfer to a serving platter, leaving the juices in the foil. Heat the soy sauces, oil and palm sugar in a saucepan with 1 tbsp water until boiling and bubbling. Top the fish with the spring onion, chilli, most of the coriander and the rest of the ginger. Pour the hot liquid over the fish to ‘cook’ the aromatics on top. Scatter over any leftover coriander stalks to serve.