Steamed sea bass with wok-fried bacon lardons, chestnuts & dried Chinese mushrooms | Good Food

Ingredients

• 1 heaped tbsp cornflour
• 1 sea bass rinsed and patted dry
• pinch of ground white pepper
• 2½ cm piece ginger sliced into matchsticks
• 1 tbsp Shaoxing rice wine or dry sherry
• 4 large dried Chinese mushrooms
• 2 tbsp rapeseed oil
• 2 garlic cloves finely chopped
• 2½ cm piece ginger finely peeled and grated
• 2 medium red chillies deseeded and finely chopped
• 150g unsmoked bacon lardons
• 1 tsp dark soy sauce
• ¼ tsp Chinese five-spice powder
• 180g pouch cooked chestnuts
• 1 tsp chilli bean sauce
• 2 tbsp light soy sauce
• 3 spring onions sliced into 1-inch pieces
• 1 spring onion sliced into strips and soaked in ice water for 5 mins to curl, then drained
• 1 red chilli deseeded and thinly sliced
• sprigs of coriander