A simple steamed seabass with salty umami flavours and ginger warmth. Put the fish on a rack in a large steamer or fish kettle with about 1cm/½in water in the bottom. Sprinkle over the ginger and ...

Line a large baking tray (big enough for the fish ... To serve, carefully remove the salt crust from the sea bass using a sharp knife and a fork, brushing any excess salt away from the skin ...