Steamed sea bass in hot beer and ginger lime sauce

Method

1. For the Sea Bass: Either drape some of the ginger strips across the fish or tuck them within the scores in the skin, then put the rest inside the fish.

2. Place the fish on a heatproof plate or dish, and pour the rice wine or sherry over it.

3. Place the plate in a large bamboo steamer and cover, then place on top of a wok or pan of boiling water (making sure the water doesn’t touch the bottom of the steamer).

4. Steam the fish for 8-10 minutes (depending on the size of the fish) until the flesh flakes when poked with chopsticks.

5. Turn off the heat and leave the fish in the steamer.

6. For the hot beer and ginger lime sauce: heat a large pan or wok and heat the groundnut oil.

7. Add the ginger and stir-fry for a few seconds, then add the lime zest, followed by the beer and soy sauce.

8. Stir and, as the liquid comes to the boil, add the spring onions and coriander, then take off the heat immediately.

9. For the stir-fried garlic pak choi: Heat a wok over high heat, add the groundnut oil. When the wok is smoking, add the garlic and stir fry for a few seconds.

10. Add the chinese mushrooms and stir fry for less than 1 minute, before adding the stalks of the pak choi leaves. Stir fry for 30 seconds.

11. Add the pak choi leaves and stir fry for another 30 seconds. (Add a small dash of water to help create some steam) and then season with salt and drizzle of toasted sesame oil.

12. To serve:remove the plate and fish from the bamboo steamer, pour over the fish and serve immediately with steamed rice.