Cantonese Steamed Whole Fish with Ginger, Spring Onion and Hot Oil

Rinse the jasmine rice in a few changes of cold water until it runs fairly clear, then drain.

Add the drained rice and the water to a saucepan. Bring to the boil, then reduce to the lowest heat, cover and cook for 12 minutes. Turn off the heat and leave covered for 10 minutes to steam, then fluff.

12 min + 10 min rest

Finely julienne half the ginger and slice the other half. Cut spring onions into 6cm lengths, then slice lengthways into fine strips. Keep the fine julienne of ginger and spring onion aside in cold water so they curl.

Pat the fish dry and score 2-3 slashes into the thickest part of each side. Scatter the sliced ginger and some spring onion on a heatproof plate, lay the fish on top and drizzle with the Shaoxing wine.

Set the plate in a large steamer or on a trivet in a wide covered pan over rapidly boiling water. Steam for 10-14 minutes, until the flesh at the bone is opaque and flakes easily.

10-14 min

Combine light soy, water and sugar in a small bowl, stirring to dissolve the sugar.

Carefully tip away the watery liquid from the steaming plate. Pour the soy sauce mixture around the fish, then pile the drained ginger and spring onion julienne over the top. Heat the oil in a small pan until shimmering and just smoking, then pour it sizzling over the aromatics. Scatter with coriander and serve with the rice.