1 or 2 sea bass that will fit in a large wok
Fresh root ginger, peel and sliced into fine discs
2 tablespoons of ground nut oil
3-4 spring onions, sliced into 5mm pieces
A small bunch of fresh coriander, roughly chopped
A good – quality oyster sauce
Cut and scale the bass leaving the head and tail on.place dozen or so pieces of ginger on a heatproof plate and place the bass on top. Insert 2 or 3 pieces of ginger in its belly.
Make a grid with chopsticks in the bottom of the wok or use a steaming lattice if you have one then fill the wok with water until the water level in just below the chopsticks. Place the wok in the embers of a very hot barbecue or over the hot plate. When the water is boiling, place the plate of bass on the chopsticks and put the lid on. Steam the bass for 6 - 8 minutes, depending on the size. Remove the bass on the plate from the wok and cover to keep hot.
Empty the wok of water and chopsticks, add the oil and return to the heat. Sprinkle the spring onions and coriander over the bass and pour on a good measure of oyster sauce. When, and only when, the oil is smoking, pour it over the bass and serve immediately, still crackling.