Chinese-style steamed fish in soy sauce and spring onion

1. Cut 3 stalks of spring onions into 6 cm length. Cut the white and green parts of the spring onions into matchsticks, separately.

2. Cut 20 grams of ginger into slices and another 20 grams of ginger into strands.

3. Season both the inside and outside of the seabass with salt and pepper and add 2 tablespoons of chicken broth as well.

4. Stuff sliced ginger and the white spring onions beneath the seabass.

5. Steam for 7 to 9 mins (adjust according to the size of the fish).

6. For the sauce, add 3 tablespoons of light soy sauce to a bowl, 1 tablespoon of rock sugar, 1 tablespoon of brown sugar, ¼ tablespoon of pepper, 1 tablespoon of sesame oil and 4 tablespoons of water. Mix well and set it aside.

7. Remove fish from steamer and pour the sauce over fish.

8. Add strands of ginger and green spring onions.

9. Drizzle 3 tbsp of sizzling hot peanut oil over the seabass.

10. Garnish with fresh coriander. Serve and enjoy!