Sizzling Ginger Steamed Fish

Step 1: Preheat the oven to 200°C/400°F (180°C fan).

Step 2: Place two 25 cm/10-inch pieces of foil on a work surface. Top each with a piece of parchment or baking paper slightly smaller, then place a fish fillet on each piece of paper.

Step 3: Sprinkle each side of the fish with a small pinch of salt and pepper. Drizzle 1/2 tsp sake over the top of each fillet. Wrap each fish in the paper first, then wrap it in foil to form a parcel.

Step 4: Place the parcels on a tray and bake for 12 minutes, or until the internal temperature is 55°C/130°F or the fish flakes when checked. To use a thermometer, pierce through the foil; otherwise, open a parcel to check the fish. Thin fish cooks quickly when enclosed.

Step 5: Put each parcel on a plate and unwrap it, folding down the sides to make a boat that will catch the sauce. Rest for 3 minutes while heating the oil.

Tip: Take care when opening the parcels; hot steam may escape.

Step 6: Heat the oil until hot in a tiny saucepan or small pan over medium heat.

Step 7: Top the fish with green onion, ginger and chilli. Drizzle with soy sauce and sesame oil. Pour the hot oil all over the green onion and ginger; it will sizzle dramatically.

Step 8: Serve immediately. Eat the fish from the foil, dipping each flaky piece well in the sauce before eating.