Steamed sea bass with ginger and spring onion

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Serves two

For 20 small pies:

Step 1
Stuff some of the ginger and spring onion inside the fish.

Step 2
On a plate that will fit inside your steamer basket, make a bed of the remaining ginger and onion.

Step 3
Lay the fish on top, and steam on a high heat for 15 minutes (or until the internal temperature of the fish reaches 60C), then transfer the fish and veg to a warmed platter.

Step 4
Heat the oil in a wok and, when it starts to smoke, pour over the fish: this will crisp up the skin.

Step 5
Sprinkle on the soy sauce mixture and sesame oil, garnish with coriander and serve.

Step 6
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Step 7
Otherwise, try a dry gewürztraminer.

Step 8
Heat the oven to 180C/350F/gas mark 4.

Step 9
Line a large baking sheet (or two small ones) with baking parchment.

Step 10
Heat the oil in a skillet or frying pan on a medium–high heat, then brown the meat.

Step 11
Add the garlic, chilli, spring onions, thyme, parsley, allspice and mixed spice, season to taste and cook for two to three minutes more.

Step 12
Take off the heat and leave to cool slightly.

Step 13
Divide the pastry into four.

Step 14
On a lightly floured work surface, roll out one piece of pastry to 2mm thick.

Step 15
Using a 10cm round cutter (or a small glass), cut out 10 circles and transfer to a lined baking sheet.

Step 16
Put a tablespoon of filling in the centre of each circle; don’t overfill.

Step 17
Roll out and cut another piece of pastry as before, and use the circles to cover the filling.

Step 18
Using the tines of a fork, crimp the edges of the pastries.

Step 19
Repeat with the remaining pastry and filling, then generously brush the tops of the pies with egg yolk.

Step 20
Bake for 20 minutes, until golden brown, and serve hot or cold.