Rick Stein served up a tasty steamed whole sea bass with garlic, ginger, spring onions and basmati rice on Rick Stein’s Cornwall.

The ingredients are: 1 large sea bass (about 1.5kg), scaled, gutted, cleaned and trimmed, 5cm piece fresh root ginger, cut into thin julienne strips, 4–5 spring onions, trimmed and thinly sliced, 4 tbsp dark soy sauce, 3–4 tbsp sesame oil and 4 garlic cloves, finely sliced.

For the rice: 350g basmati rice, 600ml cold water and Salt.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.