Wash and dry the fish thoroughly and score three deep diagonal cuts down each side of the fillet. Place the fish on a tray lined with a large sheet of parchment paper (ensuring it is a large enough piece to fold up to make a parcel).
Place half of the ginger, chilli and spring onion within the cavity of the fish and take the remaining vegetables and tuck them into the cuts and sprinkle over the top of the fish.
Add a splash of cold water and fold up the parcel taking care to ensure the paper is not touching the top of the fish. There needs to be space at the top of the parcel to allow the fish to steam.
Place the tray in the oven at 180CFan and cook the fish for 12-15 minutes.
Meanwhile place all the ingredients for the dressing into a saucepan and gently heat up.
Once the fish has cooked, remove from the oven, open the parcel and place the fish gently onto a serving dish. Pour over the warm dressing and serve immediately.
Whilst this recipe uses seabass, any white fish can be substituted to suit your tastes.Those with a peanut allergy should substitute the groundnut oil with sunflower oil.If you have a bamboo steamer this recipe works really well. Stuff the fish with vegetables and place in the steamer to cook gently for 15 minutes. Heat the remaining ingredients in a small saucepan. Once the fish has cooked through, remove from the steamer and place on a serving dish. Pour the warm soy dressing over the fish.