Here's a few recipes for the weekend & to kick start this group.

1 whole fresh seabass, gutted, scaled & cleaned. Make 2 slashes on the body
on both sides.
1 thumb sized ginger sliced
2 spring onions quartered

place a few spring onion pieces & a few slices of ginger on a plate & rest
the fish on top. Place the rest of the spring onions & ginger slices inside
the stomach cavity, on top & around the fish. Place a trivet in a large
shallow wok with water & bring to a rapid boil. Place the plate on the
trivet & cover with the wok's dome shaped lid. Let it boil on high heat for
4-5mins then lower to the lowest flame setting for another 4-5mins.

Pour 2tbsp of light soy sauce, 1 tsp of rice wine, 1 tsp grated ginger, 1tsp
sugar & a dash of sesame oil into a rice bowl. Stir the contents until the
sugar dissolves. Keep aside.
Prepare garnishing by slicing a few more spring onions & coriander springs,
set aside.
Pour 2-3 tbsp of veg. oil into a pan & set aside.

When 8-10mins is up, remove plate from steamer & check that the fish is just
cooked through. Test by pressing the body, it needs to be firm to the touch
or lift & check the main bone. It needs to be just pink for perfection or
white for cooked through. Heat the oil up to just smoking while you arrange
the fish on your serving plate, garnish with spring onions & coriander &
pour the soy sauce marinade over. Now very quickly stand back & pour the hot
oil over the entire fish for it to sizzle. Serve immediately.

DC.