Steamed snapper Chinese-style

Rinse the snapper and pat it dry with paper towels. Make a few diagonal slits on each side of the fish to help it cook evenly. Brush sesame oil over both sides of the fish and season with salt and pepper (including the cavity).

To steam the fish, line a plate with baking paper. This will prevent the skin from sticking. Place fish on plate, fill the cavity with six slices of ginger and half the onions, halved. Cut remaining onions into batons and slice into thin strips (julienne). Immerse in ice-cold water. Julienne remaining ginger and scatter over fish.

Bring water to the boil in a large wok or pan. Top with a steamer. Add plated fish, cover with a lid, and steam over medium to high heat for 20–25 minutes. The fish is cooked when its flesh flakes easily with a fork.

Meanwhile, for the sauce, heat the soy sauce, sugar and sesame oil in a small saucepan on medium heat until the sugar melts (do not boil).

Heat vegetable oil in a small saucepan over a high heat until hot but not smoking. Remove fish from steamer to a serving plate, discarding the cooking liquid. Scatter with remaining onions, ginger, coriander and chilli. Drizzle with sauce. Pour over the hot vegetable oil immediately.

Serve with steamed rice and stir-fried vegetables.