Cut 2 slashes on each side of the fish. Cut through to the bone.

Drizzle 1 tbsp of sake onto each fish.

Steam fish using method of choice, or bake (see directions below).

Meanwhile, heat oil over medium high heat until hot.

Transfer fish onto serving plates. Top with shallots and ginger.

Sprinkle with salt, drizzle over soy sauce and sesame oil.

Pour oil over fish - enjoy the drama as it bubbles!

Sprinkle with red chilli if using and serve with rice and steamed Asian Greens.

Place fish on a plate and put plate in bamboo steamer. Repeat with other fish. Stack bamboo steamers and put lid on.

Fill wok with water, ensuring it doesn't touch the bottom of the steamer. Bring water to boil over high heat, then place bamboo steamer on wok.

Steam for 10 minutes. Carefully transfer fish onto serving places.

Wrap each fish in foil, place on tray. Bake at 180C/350F for 15 minutes. Open foil and carefully transfer fish onto serving plates.

Steamer fitted inside a large pot, or a microwave steamer.