Steamed sea bass with wok-fried bacon lardons, chestnuts & dried Chinese mushrooms

• cornflour↗1 heaped tbsp tbsp
• sea bass↗1

  rinsed and patted dry

• of ground white pepperpinch
• piece ginger↗2½ cm

  sliced into matchsticks

• Shaoxing rice wine or dry sherry↗1 tbsp tbsp
• dried Chinese mushrooms↗4 large
• rapeseed oil↗2 tbsp tbsp
• garlic cloves↗2

  finely chopped

• piece ginger↗2½ cm

  finely peeled and grated

• medium red chillies↗2

  deseeded and finely chopped

• unsmoked bacon lardons↗150g g
• dark soy sauce↗1 tsp tsp
• Chinese five-spice powder¼ tsp tsp
• pouch cooked chestnuts180g g
• Shaoxing rice wine or dry sherry↗1 tbsp tbsp
• chilli bean sauce1 tsp
• light soy sauce↗2 tbsp
• spring onions↗3

  sliced into 1-inch pieces

• spring onion↗1

  sliced into strips and soaked in ice water for 5 mins to curl, then drained

• red chilli↗1

  deseeded and thinly sliced

• sprigs of coriander

Step-by-step instructions

1. 1

   Combine the cornflour with 2 tbsp water and set aside. Put the whole seabass on a deep, heatproof plate (that fits inside a steamer). Season both sides with salt and ground white pepper. Stuff the belly with the ginger then pour over the rice wine, followed by the cornflour slurry. Set the plate on a steamer set over a wok filled halfway with simmering water. Place the lid on and steam over a medium heat for 6-7 mins. When the fish is cooked, turn the heat off and keep warm in the steamer.

2. 2

   Meanwhile, make the sauce. Pour boiling water over the mushrooms then leave to soak for 20 mins. Drain and finely slice. Heat another wok or large frying pan over a high heat until smoking, then add the oil. Add the garlic, ginger and chillies. Stir in the lardons and cook for 1-2 mins until slightly browned. Pour in the soy sauce and stir to coat, then add the five-spice powder. Mix in the soaked mushrooms, chestnuts, rice, wine, chilli bean sauce and soy sauce. Toss well to combine. Stir in the spring onions until just wilted.

3. 3

   Carefully remove the fish from the steamer and transfer to a large serving plate. Add any remaining fish cooking juices to the sauce in the wok and stir well, then pour over the sea bass. Garnish with the spring onions, chilli and coriander and serve immediately.