Steamed Coral Trout with Ginger, Green Onions and Coriander

750gr whole coral trout, scaled, gutted and gilled

4 spring onions, trimmed

2 tbsp. soy sauce

½ tsp. sugar

2 tbsp. oil

65gr coriander leaves

½ tsp. salt

4 slices ginger, unpeeled

2 tbsp. dry sherry

85ml fish stock

1 clove garlic, split lengthways

• Sprinkle fish with salt.

• Cut a 5cm piece from each spring onion at the bulb end and cut the rest of the green part lengthwise into very fine long julienne.

• Set the green parts aside and place the spring onion bulbs into a heat proof dish 2.5cn smaller than the steamer to be used.

• Place the fish in the dish and top with ginger slices.

• Combine soy sauce, sherry, sugar and fish stock.

• Spoon it over the fish and marinate for 20 minutes basting once or twice.

• When ready to cook, put 8cm of water into a wok fitted with a steamer basket and bring to a rolling boil.

• Place the dish containing the fish into the steamer basket, cover tightly and steam over high heat for 15-20 minutes (until the fish is just a barely opaque through the thickest point).

• With a knife, pierce the fish along the back at the thickest part and gently lift the blade to check for doneness.

• Just before serving, heat the oil and garlic in a small pan (until very hot).

• When garlic begins to colour remove it and discard; keeping the oil.

• Remove the plate of fish from the steamer.

• Scatter coriander and a tangle of green onion tops over the fish and pour the hot oil over.

• Serve immediately with steamed vegetables and rice.

• Serves 4.