An easy way to produce a classic steamed Asian seabass, using a foil lid
Pre-heat your oven to 180c (170c Fan)
Score the seabass at an angle at 2cm intervals, cutting down till your knife just touched the bones of the fish. Turn and repeat on the other side of the fish. Season into the scores with a little salt and pepper, then season the cavity
Trim the spring onions and slice finely. Peel the ginger and slice into fine fingers. Pick over the coriander leaves, removing the stalks and setting to one side.
Finely chop the coriander stalks. Peel and finely chop or crush the garlic
Mix together the chopped stalks, most of the leaves, the spring onions, ginger, garlic and chiu chow chilli oil. Stuff the inner cavity of the fish and push a little of the stuffing into the slits
Mix the lime juice with the mirin and soy and season with salt
Put the fish on foil-lined roasting tray with the remains of the lime cut into sections and scatter over any remaining stuffing
Pour over the lime juice mixture and using a new piece of foil, seal the fish tightly
Steam the seabass in the oven for 20-25 minutes until the fish flakes easily away from the bone. If you open the parcel too early and need to return it to the oven, don't try to re-seal, it won't dry out if you just need a few extra minutes cooking time.
Serve garnished with the remaining coriander leaves and the sesame oil