Instructions

1. Preheat the oven to 200°C.
2. Make insertions on the skin of the fish (each side). Put them on a wire-rack, in a deep baking tray. Put the spring onion and ginger in their cavity.
3. Boil about 500 ml water in a kettle and pour this over the fish.
4. Cover the tray with foil and put it in the oven. Steam for about 20 minutes.
5. Meanwhile, cut the ginger and chilli into long, thin pieces, slice the garlic, then chop the spring onions.
6. Check the fish after 15 minutes. When it's cooked through - take it out of the oven and let it cool under the foil for a couple of minutes (you can make a quick stir-fry side-dish in a wok during the resting time).
7. Heat the groundnut oil in a wok. When it’s smoky add the ginger and garlic. Stir-fry for a minute or until golden (not burnt!) Add the soy, rice wine and spring onions. Stir-fry for another minute over low heat.
8. Place the fish on a serving dish, then pour over the hot sauce - letting the fish sizzle.
9. Scatter some coriander leaves on top and serve immediately.