Step 1

Bring a large wide-based saucepan or wok filled with water to the boil.

Step 2

Meanwhile, combine soy, rice wine and 1 tablespoon sesame oil in a bowl. Arrange the fish in a shallow heatproof bowl that will fit in your steamer (you may need to cook in two batches) and pour over the sauce.

Step 3

Mix the spring onion, ginger, garlic, sunflower oil, caster sugar and remaining 1 tablespoon sesame oil in a bowl and season to taste with salt and pepper. Spoon the spring onion mixture over the fish, completely burying them.

Step 4

Place steamer over pan or wok and cover with a tight-fitting lid. Steam for 6-8 minutes, depending on the thickness of the fish fillets, until cooked through.

Step 5

Serve the fish on rice, topped with cooking juices and coriander.