Whole Steamed Snapper With Black Bean & Chilli

Step 1: Heat 4 tablespoons of the oil in a wok or frying pan and fry the garlic for 2 to 3 minutes until it just begins to brown and then add the beans and stir-fry for another 2 minutes and then remove from the heat and allow to cool.

Step 2: Reserve 1 heaped tablespoon of this mixture for the fish, and store the rest in a sterilised jar in the fridge, using for dishes, for up to 3 months.

Step 3: Set up a steamer.

Step 4: Rinse the fish and pat dry with paper towel and lay it on a chopping board and use a sharp knife to cut slashes in the flesh where it's thickest, about 3cm apart, crossways as well as lengthways and do the same on the other side.

Step 5: Season inside and out with salt and place the fish on a large plate and spread it with the bean mixture and arrange the lemon slices over the top.

Step 6: Steam the fish for about 12 minutes, using a knife to see if the flesh comes away easily from the thickest part near the head and if it does, it's ready.

Step 7: Remove the fish from the steamer and top with the chilli, spring onion and coriander and drizzle with the soy sauce and a generous squeeze of lemon.

Step 8: Heat remaining oil in a small frying pan until it is smoking, then pour over the fish and the hot oil will sizzle the herbs, releasing their aroma.