Step 1 Line a heatproof dinner plate with a large sheet of baking paper. Place fish on paper in a single layer and sprinkle with ginger, chilli and green onion. Fold up paper to enclose.

Step 2 Add enough water to a large wok to fill to 5cm and bring to the boil. Place plate into a large bamboo steamer and cover with lid. Reduce heat to a gentle boil and place the steamer into the wok over the water. Steam for 6–7 minutes, until fish is just cooked and flakes easily.

Step 3 Meanwhile, place sesame oil, soy sauce, Chinese rice wine and garlic into a small saucepan and heat until boiling.

Step 4 Serve fish and rice with Asian greens. Drizzle with a little of the hot dressing and garnish with extra sliced green onions.