Steamed sea bass

Slice half the ginger and finely shred the rest. Cut scallion whites into sections and greens into fine strips. Keep the garnish in a clean container away from raw-fish utensils.

Use fish already scaled, gilled and gutted. Pat dry and make a few shallow cuts on each side. Rub the salt evenly over the fish and cavity, then refrigerate for 10 min. Wash after handling raw fish.

Place ginger slices and scallion whites in and around the fish. Set it on a stable heatproof steaming plate or rack with steam circulation. Add water below the dish and bring to a steady boil; never test water temperature with your hand.

Use oven mitts to place the dish in the steamer and cover. Once steady steam returns, set a 10 min check and keep water in the pot. Check the thickest flesh away from bone for at least 63°C with a thermometer; larger fish need longer.

Turn off the heat, open the lid away from you and remove the dish with mitts or a plate lifter. Discard the used aromatics and excess steaming liquid, add the seasoned soy sauce and top with the clean, drained garnish.

Warm the oil in a small pan until shimmering but not smoking. Turn off the heat and carefully pour over the drained garnish, keeping face and hands clear of splashes. Serve warm and watch for bones.