Instructions: 1. Preheat the oven.

2. Clean and scale the fish, or have this done for you at the fish counter.

3. Mix the garlic, ginger and spring onions, and stuff the body cavity. Wrap the fish in oiled double foil and seal it carefully.

Bake for 25-35 minutes or steam, without foil, for 20 minutes.

4. Blend all the sauce ingredients together in a small pan and slowly bring them to the boil, stirring continuously.

5. Put the fish on a warmed serving plate, pour over the sauce and garnish it with coriander leaves, if you like.

NOTES : A whole fish served on a large platter makes a stunning main course for any party. If you have a fish kettle, or a large bamboo or metal steamer, this dish can be steamed instead of baked which will give the fish a superior texture. Rainbow trout (one per person), or for a special occasion a small sea bass, (when in season, in the summer) are suitable alternative fish for this dish.

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