Steamed Whole Grouper with Ginger

A whole grouper, steamed on the bone and dressed the classic way: a slick of dark soy pooling in the base of the plate, a tangle of finely shredded spring onion and ginger across the middle, and strips of red chilli laid over the top.

The skin gives the fish away — mottled dark over cream, in a pattern no two fish share. Beneath it the flesh parts into thick, snowy flakes. Steaming on the bone is what keeps it that way: moist, faintly sweet, and firm enough to hold its shape on the plate.

• Whole grouper, steamed on the bone
• Mottled dark skin over thick white flakes
• Dressed with ginger, spring onion and red chilli
• Spoon the soy glaze over rice and serve at once

Origin: coastal reef waters. Keep frozen at -18°C or below. Cook thoroughly before eating.