It is the Chineese new year and chef Ching-He Huang makes an abundant steamed sea bass and seasonal clams with sizzling oil to mark the occasion on Saturday Kitchen.

Ching-He Huang says: This stunning Chinese seafood and fish feast is bursting with flavour and comes with a quick pickle of goji berry and swede.

To make the dish, you will need a large bamboo steamer and at least three heatproof plates that will fit and stack inside the steamer (be sure not to cover up all of the steam holes around the edges of the plates).

To see how Ching-He makes her wonderful dish click here.