Steamed sea bass with citrus, ginger, chilli & coriander

Steamed sea bass with citrus, ginger, chilli, coriander, served on a bed of blanched lotus root slices

Ingredients for the steamed sea bass

1 whole sea bass (around 270g), scaled, gutted, gills removed
pinch of pink salt
1 thumb-sized piece of ginger, sliced (or chopped)
1 red bird's eye chilli, chopped
2 kaffir lime leaves, optional
bunch of fresh coriander, stalks finely chopped & leaves roughly chopped
1 lemon, halved & juiced
splash of tamari

Method

1. Score the sea bass on both sides at 2cm intervals, cutting roughly 1cm deep. Sprinkle both sides of the fish with a bit of salt. Place on a steamer dish.
2. Mix the chopped chilli, ginger, coriander stalks, and most of the coriander leaves together on a board. Stuff and push the herb mix into the slits in the fish (and the cavity, too, if desired). Place the kaffir lime leaves, if using, on top of the fish.
   
3. Squeeze lemon juice over the fish and leave the lemon halves on the dish. Splash some tamari over the fish. 
4. Steam the fish for around 30 minutes or till cooked through.
   
5. Serve on a bed of rice (or in this instance, a bed of blanched lotus root slices). Drizzle the juices on the steamer dish back on the fish and rice and sprinkle on the rest of the chopped coriander leaves.